Cooking with kids: Spaghetti squash with tomatoes, basil and Parmesan

Spaghetti squash with tomatoes, basil and Parmesan is a lot of fun to make and very tasty with these simple ingredients. You will need an adult to cut the squash in half and perhaps slice the cherry tomatoes.


1 spaghetti squash (about 1 ½ pounds)

1 tablespoon olive oil

3 tablespoons Parmesan cheese

¼ teaspoon dried oregano

2 teaspoons dried basil or ½ cup fresh chopped basil

1 cup cherry tomatoes (thinly sliced)

Salt and pepper to taste — optional


Remember to wash your hands before cooking and to clean your work surface. Make sure there’s an adult in the kitchen before preparing the recipe.

1. Place the 2 squash halves, cut side down, in a glass baking dish. Add about ¼ 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 of the Parmesan cheese. 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.

Nutrition Facts:

Serving size — ¼ recipe

86 calories, 5 g total fat, 77 mg sodium, 9 g total carbohydrates, 2 g fiber, 3 g protein.