Lemon-Sage Spaghetti Squash

• 1 (2-pound) spaghetti squash
• 1/3 cup water
• 2 tablespoons light stick butter
• 1/4 cup chopped onion
• 2 garlic cloves, minced
• 2 tablespoons shredded fresh Parmesan cheese
• 2 teaspoons small fresh sage leaves
• 1 teaspoon grated fresh lemon rind
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper

1. Pierce squash several times with a fork; place in an 11 x 7-inch baking dish. Microwave, uncovered, at HIGH 6 minutes. Cut in half lengthwise; discard seeds. Place squash, cut sides up, in baking dish; add water. Cover tightly with heavy-duty plastic wrap, turning back 1 corner to allow steam to escape. Microwave at HIGH 5 minutes or until tender. Drain and cool 15 minutes.
2. While squash cools, melt butter in a large nonstick skillet over medium-high heat. Add onion and garlic; saute 2 to 3 minutes or until onion is tender.
3. Using a fork, remove spaghetti-like strands from squash. Add strands (about 3 cups) to pan; cook 2 minutes or until thoroughly heated. Transfer to a bowl; add Parmesan cheese and remaining ingredients, and toss well.

water, butter, onion, garlic, parmesan cheese, sage, lemon rind, salt, freshly ground black pepper

Taken from www.myrecipes.com/recipe/lemon-sage-spaghetti-squash (may not work)