Spaghetti Squash with Tomatoes, Basil, and Parmesan
Servings
43/4 cup each
Ingredients
Instructions
  1. 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.
  2. In a large bowl, whisk oil, basil, oregano and 2 Tablespoons Parmesan. Stir in tomatoes and season lightly with salt and pepper to taste.
  3. Scrape squash out with a fork, add strands to tomato mixture and toss until combined. Sprinkle with remaining 1 Tablespoon Parmesan cheese.
Recipe Notes

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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