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Spaghetti Squash with Tomatoes, Basil, and Parmesan
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Spaghetti Squash with Tomatoes, Basil, and Parmesan

Here is a delicious late summer side dish bursting with fresh flavors. This dish would go well with a grilled entrée.
Course Main Course
Keyword Basil, Cherry Tomatoes, Gound Black Pepper, Olive Oil, Oregano, Parmesan Cheese, Salt, Spaghetti Squash
Cooking Method Microwave
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4
Calories 123kcal
Author SNAP-ED NY

Equipment

  • Microwave
  • Large Mixing Bowl

Ingredients

  • 1 Spaghetti Squash
  • 1 Tablespoon Olive Oil
  • 2 Tablespoons Parmesan Cheese
  • ¼ teaspoon Dried Oregano
  • 2 teaspoons Dried Basil Or ½ cup fresh basil, chopped
  • 1 cup Cherry Tomatoes Thinly sliced
  • Salt & Pepper To taste

Instructions

  • Place the 2 squash halves, cut side down, in glass baking dish. Add about 1/4 cup water and cover with plastic wrap. Microwave on high 12 minutes or until soft when pressed. Let stand covered for 3 minutes.
  • In a large bowl, whisk oil, basil, oregano and 2 Tablespoons Parmesan. Stir in tomatoes and season lightly with salt and pepper to taste.
  • Scrape squash out with a fork, add strands to tomato mixture and toss until combined. Sprinkle with remaining 1 Tablespoon Parmesan cheese.

Nutrition

Calories: 123kcal | Carbohydrates: 18g | Protein: 3g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 2mg | Sodium: 86mg | Potassium: 357mg | Fiber: 4g | Sugar: 8g | Vitamin A: 495IU | Vitamin C: 14mg | Calcium: 100mg | Iron: 1mg