Spaghetti Squash with Tomatoes, Basil, and Parmesan
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Serves4 (3/4 cup each)
SWAP ScoreWhat's this?
Ingredients
- 1 1.5-pound spaghetti squash
- 1 tablespoon olive oil
- 3 tablespoons Parmesan cheese, grated
- 1/4 teaspoon oregano, dried
- 2 teaspoons basil, dried
- 1 cup cherry tomatoes, thinly sliced
- 1/2 teaspoon black pepper
Directions
- 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.
Recipe Tips
Alternatively, roast squash in a 400 degree F oven for 30-40 minutes until tender. Follow all other steps.
Nutrition Facts
Spaghetti Squash with Tomatoes, Basil, and Parmesan
Amount Per Serving (3/4 cup eachg)
Calories 133
Calories from Fat 45
% Daily Value*
Total Fat 5g
8%
Saturated Fat 1g
5%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
Cholesterol 4mg
1%
Sodium 130mg
5%
Potassium 446mg
13%
Total Carbohydrates 21g
7%
Dietary Fiber 5g
20%
Sugars 8g
Protein 4g
8%
Vitamin A
13%
Vitamin C
25%
Vitamin D0%
Calcium
9%
Iron
9%
* Percent Daily Values are based on a 2000 calorie diet.
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