Spaghetti Squash with Tomatoes, Basil and Parmesan
A light and flavorful side dish that brings together tender spaghetti squash, juicy tomatoes, and fragrant herbs, all finished with a sprinkle of Parmesan.
Prep Time: 10 minutes
Cooking Time: 15 minutes
Servings: 4
Ingredients
- 1 ½ lbs spaghetti squash (about 1 medium squash)
- 1 Tbsp olive oil
- 3 Tbsp Parmesan cheese (divided)
- ¼ tsp dried oregano
- 2 tsp dried basil or ½ cup fresh basil, chopped
- 1 cup cherry tomatoes, thinly sliced
- Salt and pepper to taste, optional
Directions
- Wash hands with soap and water.
- Cut squash in half lengthwise and remove seeds.
- Place squash halves cut side down in glass baking dish. Add ¼ cup water and cover with plastic wrap.
- Microwave on high for 12 minutes or until soft when pressed. Let stand covered for 3 minutes.
- In a large bowl, whisk together olive oil, basil, oregano, and 2 Tbsp Parmesan cheese.
- Stir in sliced tomatoes and season lightly with salt and pepper.
- Scrape squash with a fork to form strands. Add to tomato mixture and toss until combined.
- Sprinkle with remaining Parmesan cheese and serve warm.
Nutrition Information
| Nutrients | Amount |
|---|---|
| Calories | 120 |
| Total Fat | 5 g |
| Saturated Fat | 1 g |
| Cholesterol | 0 mg |
| Sodium | 110 mg |
| Total Carbohydrates | 16 g |
| Dietary Fiber | 3 g |
| Total Sugars | 7 g |
| Added Sugars included | |
| Protein | 3 g |