Spaghetti Squash with Tomatoes, Basil, and Parmesan

25 min · Serves 4

Based on a recipe from Eat Smart. Be Fit. University of Maryland Extension, via USDA MyPlate Kitchen

Steps written by Kubbord

What goes in

• 1½ lbspaghetti squash
• 14.8 mlolive oil
• 44.4 mlParmesan cheese
• 1.2 mldried oregano
• 9.9 mldried basil
• 1 cupcherry tomatoes
• salt and pepper (optional)

How to cook it

1. Cut the spaghetti squash in half lengthwise and scoop out the seeds.
2. Place the squash halves cut-side down in a microwave-safe glass baking dish, add ¼ cup (60 ml) water, and cover the dish tightly with plastic wrap.
3. Microwave on high for 10 to 12 minutes until the squash is tender when pierced with a fork, then let it rest covered for 3 minutes.
4. While the squash cooks, slice the cherry tomatoes in half. In a large bowl, whisk together the olive oil, dried basil, dried oregano, and 2 tablespoons of the Parmesan cheese.
5. Gently fold the sliced cherry tomatoes into the herb oil mixture and season with salt and pepper to taste.
6. Scrape the cooked squash flesh with a fork into noodle-like strands, transfer the strands to the bowl, and toss thoroughly to coat.
7. Scatter the remaining 1 tablespoon of Parmesan cheese over the top and serve.

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