Turn your squash into tender tangles of spaghetti for a healthy veggie swap for pasta!
- 1 spaghetti squash (about 1 1/2 pounds)
- 1 tablespoon cooking oil (vegetable, olive or canola oil)
- 1/4 teaspoon dried oregano (or 1/4 tablespoon fresh oregano, chopped)
- 2 teaspoons dried basil (or 1/2 cup fresh basil, chopped)
- 3 tablespoons Parmesan cheese, shredded or grated*
- 1 cup cherry tomatoes, sliced (or 1 tomato sliced)
- salt and pepper to taste (optional)
- Cut the spaghetti squash in half, lengthwise with a sharp, large knife.
- Prick the skin of each half with a fork in several places.
- Scoop the seeds out with a spoon.
- Place the 2 squash halves, cut side down, in a glass baking dish. Add about 1/4 cup water, and cover with plastic wrap. Microwave in high for 12 minutes or until soft when pressed. Let it stand covered for 3 minutes.
- In a large bowl, whisk oil, basil, oregano, and 2 tablespoons Parmesan. Stir in tomatoes, and season lightly with salt and pepper to taste.
- When cool enough to touch, scrape the inside of each the squash out with a fork to create long strands.
- Add strands to tomato mixture, and toss until combined.
- Sprinkle with remaining 1 tablespoon Parmesan cheese.
This recipe contains milk.
*If you are allergic to milk-based cheese, try soy-based cheese or other dairy free alternative.