Spaghetti Squash with Tomatoes, Basil, and Parmesan
Here is a delicious late summer side dish bursting with fresh flavors. This dish would go well with a grilled entrée.
- 4 Servings
- $3.00 - $5.99
Spaghetti Squash with Tomatoes, Basil, and Parmesan
Here is a delicious late summer side dish bursting with fresh flavors. This dish would go well with a grilled entrée.
- 4 Servings
- $3.00 - $5.99
Ingredients
- 1 1/2 pounds spaghetti squash
- 1 tablespoon olive oil
- 3 tablespoons Parmesan cheese
- 1/4 teaspoon dried oregano
- 2 teaspoons dried basil
- 1 cup cherry tomatoes
- salt and pepper
Steps
Wash hands with soap and water.
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.
In a large bowl, whisk oil, basil, oregano and 2 tablespoons Parmesan cheese. Stir in tomatoes and season lightly with salt and pepper to taste.
Scrape squash out with a fork, add strands to tomato mixture, and toss until combined. Sprinkle with remaining 1 tablespoon Parmesan cheese.
Ingredients
Serving Size: 1/4 of recipe
| Nutrients | Amount |
|---|---|
| Total Calories | 77 |
| Total Fat | 5 g |
| Saturated Fat | 1 g |
| Monounsaturated Fat | 3 g |
| Polyunsaturated Fat | 1 g |
| Linoleic Acid | 0 g |
| α-Linolenic Acid | 0.2 g |
| Omega 3 - EPA | 0 mg |
| Omega 3 - DHA | 0 mg |
| Cholesterol | 3 mg |
| Carbohydrates | 7 g |
| Dietary Fiber | 2 g |
| Total Sugars | 3 g |
| Added Sugars included | 0 g |
| Protein | 2 g |
| Minerals | |
| Calcium | 83 mg |
| Potassium | 195 mg |
| Sodium | 67 mg |
| Copper | 67 mcg |
| Iron | 1 mg |
| Magnesium | 20 mg |
| Phosphorus | 46 mg |
| Selenium | 1 mcg |
| Zinc | 0 mg |
| Vitamins | |
| Vitamin A | 28 mcg RAE |
| Vitamin B6 | 0.1 mg |
| Vitamin B12 | 0.1 mg |
| Vitamin C | 6 mg |
| Vitamin D | 0 mcg |
| Vitamin E | 1 mg |
| Vitamin K | 18 mcg |
| Folate | 18 mcg DFE |
| Thiamin | 0.1 mg |
| Riboflavin | 0.1 mg |
| Niacin | 1 mg |
| Choline | 10 mg |
Source:
- Eat Smart. Be Fit.
- University of Maryland Extension