Spaghetti Squash with Tomatoes, Basil, and Parmesan
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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)
Instructions
- 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
| Calories | 77 |
|---|---|
| Protein | 2 g |
| Total Fat | 5 g |
| Saturated Fat | 1 g |
| Cholesterol | 3 mg |
| Sodium | 67 mg |
| Carbohydrates | 7 g |
| Dietary Fiber | 2 g |
U.S. Department of Agriculture, MyPlate Kitchen (public domain), via the Internet Archive. Source: Eat Smart. Be Fit. University of Maryland Extension