Lemon Butter Spaghetti Squash

From Cooking Light
Makes 4-6 servings

1 three pound spaghetti squash
1 tablespoon melted butter
2 teaspoons sugar
1 teaspoon lemon zest
1/4 teaspoon salt
1/4 teaspoon black pepper

Cut 1 (3-pound) spaghetti squash in half lengthwise; discard seeds. Place squash halves, cut sides down, in a baking dish; add 1/4 cup water to dish. Cover with heavy-duty plastic wrap; vent. Microwave at high 11-15 minutes or until squash is tender when pierced with a fork. Scrape inside of squash with a fork to remove spaghetti-like strands. Toss squash strands with remaining ingredients and serve.


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