Spaghetti With Spaghetti

• 1 (3 lb) spaghetti squash
• 1 teaspoon chicken bouillon powder (regular or low-sodium) or 1 teaspoon vegetable stock powder (regular or low-sodium)
• 2 tablespoons olive oil
• 2 teaspoons minced garlic
• 12 cup fresh parsley, finely chopped
• 14 cup fresh basil, finely chopped
• 2 tablespoons lemon juice
• 1 (8 ounce) package spaghetti, cooked
• 14 cup grated parmesan cheese
• fresh ground black pepper

1. Halve the squash and scrape out the seeds and their strings.
2. Place the squash halves, cut side down, in a large pot and add 2 inches water; bring to a boil over medium-high heat, cover, reduce the heat to low and simmer about 20 minutes until squash is tender; drain.
3. Use a fork to dislodge the spaghetti-like strands from the squash and separate; discard the shells of the squash.
4. Combine bouillon powder with 1/2 cup boiling water.
5. In large skillet over medium heat, heat oil and cook garlic 1 minute.
6. Add squash strands and cook, stirring, about 1/2 minute.
7. Add chicken bouillon, parsley, basil and lemon; cook, tossing gently, until the liquid simmers.
8. Turn off heat, add the cooked spaghetti and toss to mix thoroughly.
9. Sprinkle with parmesan and pepper.

chicken bouillon powder, olive oil, garlic, fresh parsley, fresh basil, lemon juice, parmesan cheese, fresh ground black pepper

Taken from www.food.com/recipe/spaghetti-with-spaghetti-238642 (may not work)