Makes: 4 servings


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)


  1. 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.
  2. Microwave the dish on high for 12 minutes, or until the squash is soft when pressed. Let it stand (still covered) for three minutes.
  3. 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.
  4. Scrape the squash out with a fork and add strands to the tomato mixture, tossing until combined.
  5. Sprinkle the combined mixture with the remaining Parmesan cheese and serve.

Nutritional Information

(per serving)

Total calories77
Total fat5 g
Protein2 g
Sodium67 mg
Carbohydrate7 g
Dietary fiber2 g
Saturated fat1 g
Total sugars3 g

Source: MyPlate

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