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Spaghetti Squash With Tomatoes Basil And Parmesan

Ingredients
  Spaghetti squash 3 Pound, halved lengthwise, reserving one half for another use, and the seeds discarded
  Olive oil 2 Tablespoon
  Shredded fresh basil 1⁄4 Cup (4 tbs) (Plus Additional For Garnish)
  Dried oregano 1⁄4 Teaspoon
  Freshly grated parmesan 3 Tablespoon
  Sliced cherry tomatoes 1 Cup (16 tbs)
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.

Recipe Summary

Method: 
Microwaving

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