About  |  Contact Us  |  FAQ  

Close this search box.

Spaghetti Squash with Tomatoes, Basil, and Parmesan

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

Recipe Source: University of MD, Eat Smart, Be Fit


  • 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)


  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.

Serving Size: 1/4 of recipe
Total Fat5 g
Saturated Fat1 g
Cholesterol3 mg
Sodium6 mg
Total Carbohydrate7 g
Dietary Fiber2 g
Total Sugars3 g
Added Sugars included0 g
Protein2 g
Translate »