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After trying spaghetti squash thirty years ago, I really wondered what "all the buzz was" about this vegetable. Then I tasted this dish, and it was truly a conversion experience! I get it now: when a vegetable or other food is fairly mild in flavor, you put something incredibly flavorful on it! The squash's texture and the honey mustard flavor are so meant for each other! This is definitely in my top five favorite Rice House recipes!
Yield: 4 servings


• 2 spaghetti squash, halved and seeded
• 1 cup freshly squeezed lemon juice
• 1/2 cup dry mustard
• 4 tablespoons honey
• 1 teaspoon freshly ground black pepper
• 2 tablespoons minced garlic
• 2 tablespoons chopped flat-leaf parsley
• 1 tablespoon chopped fresh dill


Preheat the oven to 350 degrees F.

Place the squash cut side down in a 2-inch-deep baking pan with 1/4 inch water. Bake for 1 hour. Remove the squash from the oven and scrape out the insides with a fork—it will have a spaghetti-like appearance.

Saute the remaining ingredients in a saucepan over low heat for 1 to 2 minutes, stirring often. Pour the sauce evenly over the squash and serve.


Each serving contains approximately: Calories 123, Fat calories 10, Fat Ig, Saturated fat 0g, Cholesterol 0mg, Protein 1g, Carbohydrates 29g, Dietary fiber 2g, Sodium 29mg, Omega-3 fatty acids 0.04g
Allowances: 2 1/2 vegetables + 1 fruit


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