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Spaghetti Squash with Tomatoes, Basil, and Parmesan

Name: Spaghetti Squash with Tomatoes, Basil, and Parmesan
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Ingredients: 1 1/2 pounds spaghetti squash; 1 tablespoon olive oil; 3 tablespoons Parmesan cheese; 1/4 teaspoon dried oregano; 2 teaspoons dried basil; 1 cup cherry tomatoes; salt and pepper

Here is a delicious late summer side dish bursting with fresh flavors. This dish would go well with a grilled entrée.

30 min4 servings

Nutrition Facts (per serving)

Values are per serving · Serving Size: 1/4 of recipe

112

Calories

Protein

15g

Carbs

Fat

Fiber

Sugar

57mg

Sodium

Saturated Fat 1 g · Cholesterol 3 mg

Rings show one serving as a share of a 2,000 calorie reference day. In the Nutrola app they fill against your own goals.

Ingredients

spaghetti squash
1 1/2 pounds · about 1 squash
olive oil
1 tablespoon
Parmesan cheese
3 tablespoons
dried oregano
1/4 teaspoon
dried basil
2 teaspoons · or 1/2 cup fresh basil, chopped
cherry tomatoes
1 cup · thinly sliced
salt and pepper
to taste, optional

Instructions

1
Wash hands with soap and water.
2
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.
3
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.
4
Scrape squash out with a fork, add strands to tomato mixture, and toss until combined. Sprinkle with remaining 1 tablespoon Parmesan cheese.

Source: USDA MyPlate Kitchen · Eat Smart. Be Fit. University of Maryland Extension

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