Spaghetti Squash with Tomatoes, Basil, and Parmesan

Spaghetti Squash with Tomatoes, Basil, and Parmesan
Download Handout Spanish Handout
spaghetti squash
Yield: 4 servings

Ingredients:

  • 1 spaghetti squash, scrubbed with clean vegetable brush under running water
  • 1 Tablespoon vegetable oil
  • 2 teaspoons dried basil or 1/2 cup fresh basil, gently rubbed under cold running water and chopped
  • 1/4 teaspoon dried oregano
  • 3 Tablespoons Parmesan cheese, divided
  • 1 cup cherry tomatoes, gently rubbed under cold running water and thinly sliced

Directions:

  1. Wash hands with soap and water.
  2. Cut the squash in half. Place the 2 squash halves, cut side down, in glass baking dish.
  3. Add about 1/4 cup water and cover with plastic wrap. Microwave on high 12 minutes or until soft when pressed. Let stand covered for 3 minutes.
  4. In a large bowl, whisk oil, basil, oregano and 2 tablespoons Parmesan cheese. Stir in tomatoes and season lightly with salt and pepper to taste.
  5. Scrape squash out with a fork, add squash strands to tomato mixture and toss until combined.
  6. Sprinkle with remaining 1 tablespoon Parmesan cheese.

Nutrition Information:

  • Calories 77
  • Total Fat 5g
  • Saturated Fat 1g
  • Sodium 67mg
  • Total Carbohydrates 7g
  • Fiber 2g

Tags: