Spaghetti Squash

Spaghetti Squash

Estimated Time: 25 Minutes - 190 Calories

Spaghetti squash with herbs and Parmesan cheese.


  • 1 spaghetti squash halved, with seeds discarded.
  • 2 tbsp. olive oil
  • 1/4 c. shredded fresh basil leaves plus additional for garnish
  • 1/4 tsp. dried oregano
  • 3 tbsp. freshly grated Parmesan
  • 1 c. thinly sliced cherry tomatoes


  1. In a glass baking dish, put the squash halves, cut side down, pour 1/4 cup water around it, and cover this dish tightly with microwave-safe plastic wrap.
  2. Microwave the squash at high powder for 12 minutes, or until it is soft when pressed, and let it stand, covered, for 3 minutes.
  3. In a large bowl mix together the oil, basil, oregano, and the Parmesan, stir in the tomatoes, and season the mixture with salt and pepper.
  4. While the squash is still warm scrape it with a fork to form strands, add the strands to the tomato mixture and toss.
  5. Serve!

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