1 spaghetti squash, washed, about 1 ½ pounds
1 Tablespoon vegetable oil
½ cup fresh basil, washed and chopped or 2 teaspoons dried
¼ teaspoon dried oregano
3 Tablespoons Parmesan cheese, shredded
1 cup cherry tomatoes, washed and quartered
Salt and pepper to taste
Spaghetti Squash with Tomatoes, Basil and Parmesan
Servings: 4
Ingredients:
Directions:
- Place the 2 squash halves, cut side down, in glass baking dish.
- Add ¼ cup water and cover with plastic wrap. Microwave on high 12 minutes or until soft when pressed. Let stand covered 3 minutes.
- In large bowl, whisk oil, basil, oregano and 2 Tablespoons Parmesan cheese.
- 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.
Recipe Category
30 minutes or less
This institution is an equal opportunity provider.
This material was funded by USDA's Supplemental Nutrition Assistance Program - SNAP in cooperation with Maryland’s Department of Human Services and University of Maryland Extension. University programs, activities, and facilities are available to all without regard to race, color, sex, gender identity or expression, sexual orientation, marital status, age, national origin, political affiliation, physical or mental disability, religion, protected veteran status, genetic information, personal appearance, or any other legally protected class.
Spaghetti Squash with Tomatoes, Basil and Parmesan
Servings: 4
Ingredients:
1 spaghetti squash, washed, about 1 ½ pounds
1 Tablespoon vegetable oil
½ cup fresh basil, washed and chopped or 2 teaspoons dried
¼ teaspoon dried oregano
3 Tablespoons Parmesan cheese, shredded
1 cup cherry tomatoes, washed and quartered
Salt and pepper to taste
Directions:
- Place the 2 squash halves, cut side down, in glass baking dish.
- Add ¼ cup water and cover with plastic wrap. Microwave on high 12 minutes or until soft when pressed. Let stand covered 3 minutes.
- In large bowl, whisk oil, basil, oregano and 2 Tablespoons Parmesan cheese.
- 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 Facts
4 serving per container
Serving size 1 cup
| Amount Per Serving | ||
|---|---|---|
| Calories | 100 | |
| % Daily Value* | ||
| Total Fat 6g | 8% | |
| Saturated Fat 1.5g | 8% | |
| Trans Fat 0g | ||
| Cholesterol 5mg | 2% | |
| Sodium 100mg | 4% | |
| Total Carbohydrate 2g | 1% | |
| Dietary Fiber 0g | 0% | |
| Total Sugars 7g | ||
| Includes 0g Added Sugars | 0% | |
| Protein 2g | ||
| Vitamin D 0mcg | 0% | |
| Calcium 75mg | 6% | |
| Iron 1mg | 6% | |
| Potassium 282mg | 6% | |
The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
This institution is an equal opportunity provider.
This material was funded by USDA's Supplemental Nutrition Assistance Program - SNAP in cooperation with Maryland’s Department of Human Services and University of Maryland Extension. University programs, activities, and facilities are available to all without regard to race, color, sex, gender identity or expression, sexual orientation, marital status, age, national origin, political affiliation, physical or mental disability, religion, protected veteran status, genetic information, personal appearance, or any other legally protected class.