Makes: 4 servings
Ingredients
1 spaghetti squash (about 24 ounces, halved, seeded)
1 Tbsp. olive oil
3 Tbsp. Parmesan cheese
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)
Preparations
- Place the two spaghetti squash halves, cut-side down, in a glass baking dish. Add about ¼ cup of water to the dish and cover it with plastic wrap.
- Microwave the dish on high for 12 minutes, or until the squash is soft when pressed. Let it stand (still covered) for three minutes.
- In a large bowl, whisk the oil, basil, oregano and 2 Tbsp. Parmesan cheese together. Stir in the tomatoes and season the mixture lightly with salt and pepper to taste.
- Scrape the squash out with a fork and add strands to the tomato mixture, tossing until combined.
- Sprinkle the combined mixture with the remaining Parmesan cheese and serve.
Nutritional Information
(per serving)
| Total calories | 77 |
| Total fat | 5 g |
| Protein | 2 g |
| Sodium | 67 mg |
| Carbohydrate | 7 g |
| Dietary fiber | 2 g |
| Saturated fat | 1 g |
| Total sugars | 3 g |
Source: MyPlate
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