You are here

Spaghetti Squash With Tomatoes Basil And Parmesan

  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)

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


Rate It

Your rating: None
Average: 4.2 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 917 Calories from Fat 445

% Daily Value*

Total Fat 51 g78.2%

Saturated Fat 13.6 g67.8%

Trans Fat 0 g

Cholesterol 39.6 mg13.2%

Sodium 982.6 mg40.9%

Total Carbohydrates 103 g34.3%

Dietary Fiber 1.7 g6.7%

Sugars 4.6 g

Protein 27 g54.8%

Vitamin A 41.2% Vitamin C 86.7%

Calcium 86.3% Iron 30.7%

*Based on a 2000 Calorie diet

Spaghetti Squash With Tomatoes Basil And Parmesan Recipe