Spaghetti Squash w/ Tomato, Basil, & Parmesan


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Nutritional Info
  • Servings Per Recipe: 2
  • 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

View full nutritional breakdown of Spaghetti Squash w/ Tomato, Basil, & Parmesan calories by ingredient
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Introduction

(from Epicurious.com) (from Epicurious.com)
Number of Servings: 2

Ingredients

    a 3-pound spaghetti squash, halved lengthwise, reserving one half for another use, and the seeds discarded
    2 tablespoons olive oil
    1/4 cup shredded fresh basil leaves plus additional for garnish
    1/4 teaspoon dried oregano
    3 tablespoons freshly grated Parmesan
    1 cup thinly sliced cherry tomatoes

Directions

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.

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