- 1 spaghetti squash
- 1/4 cup chicken broth
- 2 Tbsp olive oil
- chopped parsley (dry or fresh)
- shredded Parmesan cheese
Cut squash in half scoop out seeds. Place cut-side down in a roasting pan with 1/2 inch water; cover with foil. Bake at 350 for 1 hour or until tender. Using fork, pull squash into strands. Stir together with chicken broth, olive oil, parsley and salt and pepper. Top with Parmesan cheese.