3 lb. Spaghetti squash, pierced 1/2 c. Butter 1/2 c. Apple cider or white wine 1 tbsp. Italian seasoning OR mixture of oregano, basil, and thyme 3/4 c. Parmesan cheese Cook squash either by boiling or microwaving 18 minutes. Let stand 5 minutes. Meanwhile, melt butter and add remaining ingredients to butter. Bring to a simmer. Cut squash; remove seeds, remove spaghetti strands, and toss with sauce. Serves 6. |