Spaghetti Squash w/ Tomato, Basil, & Parmesan
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 2
Ingredients
a 3-pound spaghetti squash, halved lengthwise, reserving one half for another use, and the seeds discarded2 tablespoons olive oil1/4 cup shredded fresh basil leaves plus additional for garnish1/4 teaspoon dried oregano3 tablespoons freshly grated Parmesan1 cup thinly sliced cherry tomatoes
In a glass baking dish arrange the squash half, cut side down, pour 1/4 cup water around it, and cover the dish tightly with microwave-safe plastic wrap. Microwave the squash at high power (100%) for 12 minutes, or until it is soft when pressed, and let it stand, covered, for 3 minutes.
In a large bowl whisk together the oil, 1/4 cup of the basil, the oregano, and 2 tablespoons of the Parmesan, stir in the tomatoes, and season the mixture with salt and pepper.
While the squash is still warm scrape it with a fork to form strands, add the strands to the tomato mixture, and toss the mixture until it is combined. Divide the mixture between 2 bowls, sprinkle the remaining 1 tablespoon Parmesan over it, and garnish it with the additional basil.
Number of Servings: 2
Recipe submitted by SparkPeople user JETTEMARSANNE.
In a large bowl whisk together the oil, 1/4 cup of the basil, the oregano, and 2 tablespoons of the Parmesan, stir in the tomatoes, and season the mixture with salt and pepper.
While the squash is still warm scrape it with a fork to form strands, add the strands to the tomato mixture, and toss the mixture until it is combined. Divide the mixture between 2 bowls, sprinkle the remaining 1 tablespoon Parmesan over it, and garnish it with the additional basil.
Number of Servings: 2
Recipe submitted by SparkPeople user JETTEMARSANNE.
Nutritional Info Amount Per Serving
- Calories: 216.2
- Total Fat: 17.2 g
- Cholesterol: 6.0 mg
- Sodium: 176.8 mg
- Total Carbs: 14.2 g
- Dietary Fiber: 3.3 g
- Protein: 5.0 g
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