Ingredients
1 1/2 pounds spaghetti squash (about 1 squash)
1 tablespoon olive oil
3 tablespoons Parmesan cheese
1/4 teaspoon dried oregano
2 teaspoons dried basil (or 1/2 cup fresh basil
chopped)
1 cup cherry tomatoes (thinly sliced)
salt and pepper (to taste
optional)
Steps
Wash hands with soap and water.
Place the 2 squash halves, cut side down, in glass baking dish. 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.
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.
Scrape squash out with a fork, add strands to tomato mixture, and toss until combined. Sprinkle with remaining 1 tablespoon Parmesan cheese.
Nutrition Facts
| Nutrients | Amount |
|---|---|
| Total Calories | 77 |
| Total Fat | 5 g |
| Saturated Fat | 1 g |
| Cholesterol | 3 mg |
| Sodium | 67 mg |
| Carbohydrates | 7 g |
| Dietary Fiber | 2 g |
| Total Sugars | 3 g |
| Added Sugars included | 0 g |
| Protein | 2 g |
| Vitamin D | 0 mcg |
| Calcium | 83 mg |
| Iron | 1 mg |
| Potassium | 195 mg |
U.S. Department of Agriculture. MyPlate Kitchen Website. Spaghetti Squash with Tomatoes, Basil, and Parmesan. Recipe source: Eat Smart. Be Fit. University of Maryland Extension. Available at MyPlate.gov/MyPlateKitchen. Access date: 09-05-2024.