Spaghetti Squash with Tomatoes, Basil, and Parmesan
Makes: 4 Servings

Here is a delicious late summer side dish bursting with fresh flavors.  This dish would go well with a grilled entrée. 

Ingredients

  • 1 spaghetti squash (about 1 1/2 pounds)
  • 1 tablespoon olive oil
  • 3 tablespoon Parmesan cheese
  • 1/4 teaspoon dried oregano
  • 2 teaspoon dried basil (or 1/2 cup fresh basil, chopped)
  • 1 cup cherry tomatoes (thinly sliced)
  • salt and pepper (to taste, optional)
Serving Size: 1/4 of recipe
 
NutrientsAmount
Calories77
Total Fat5 g
Saturated Fat1 g
Cholesterol3 mg
Sodium67 mg
Total Carbohydrate7 g
Dietary Fiber2 g
Total Sugars3 g
Added Sugars included0 g
Protein2 g
Vitamin D0 mcg
Calcium83 mg
Iron1 mg
Potassium195 mg

Directions

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.

Source: University of Maryland Extension.
Eat Smart. Be Fit. Recipes.

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