Roasted Spaghetti Squash

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Whole Foods Market
Nutrition per serving    (USDA % daily values)
CAL
99
FAT
15%
CHOL
5%
SOD
5%

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Ingredients for 6 servings

2 large sprigs rosemary

2 tablespoons butter or olive oil

1 (3- to 5-pound) spaghetti squash, halved lengthwise and seeded

1 1/2 cups gluten-free low-sodium chicken or vegetable broth

2 tablespoons chopped parsley

2 large sprigs sage

Salt and pepper to taste

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