Spaghetti Squash with Tomatoes, Basil, and Parmesan

(5 votes)
Makes: 4 Servings
Total Cost: $6.23
Serving Cost: $1.56


1 unit
spaghetti squash (about 1 1/2 pounds)
1 tablespoon
olive oil
3 tablespoons
Parmesan cheese
1/4 teaspoon
dried oregano
2 teaspoons
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.

Find tips and resources for safe food handling and proper cooking temperature guidance.