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
Premium content for only $0.99
For the most comprehensive local coverage, subscribe today.
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.
Serving size — ¼ recipe
86 calories, 5 g total fat, 77 mg sodium, 9 g total carbohydrates, 2 g fiber, 3 g protein.