Spaghetti Squash with Tomatoes, Basil & Parmesan
(Calabaza Espagueti con Tomates, Albahaca y Parmesano)
A light and flavorful side dish that brings together tender spaghetti squash, juicy tomatoes, and fragrant herbs, all finished with a sprinkle of Parmesan.
- Average Cost: $8.94
- Prep Time: 10 minutes
- Cooking Time: 15 minutes
- Servings: 4
Recipe Source: MyPlate Kitchen
Ingredients
- 1 ½ lbs spaghetti squash (about 1 medium squash)
- 1 Tbsp olive oil
- 3 Tbsp Parmesan cheese (divided)
- ¼ tsp dried oregano
- 2 tsp dried basil or ½ cup fresh basil, chopped
- 1 cup cherry tomatoes, thinly sliced
- Salt and pepper to taste, optional
Directions
- Wash hands with soap and water.
- Cut squash in half lengthwise and remove seeds.
- Place squash halves cut side down in glass baking dish. Add ¼ cup water and cover with plastic wrap.
- Microwave on high for 12 minutes or until soft when pressed. Let stand covered for 3 minutes.
- In a large bowl, whisk together olive oil, basil, oregano, and 2 Tbsp Parmesan cheese.
- Stir in sliced tomatoes and season lightly with salt and pepper.
- Scrape squash with a fork to form strands. Add to tomato mixture and toss until combined
- Sprinkle with remaining Parmesan cheese and serve warm.
Serving Size: 1/4 of recipe