Spaghetti Squash with Tomatoes Basil and Parmesan

Spaghetti squash tossed with olive oil, fresh basil, dried oregano, fresh parmesan, and thinly sliced cherry tomatoes.

Ingredients -

1 (3 pounds) Spaghetti Squash, halved lengthwise, reserving one half for another use, and the seeds discarded
2 tablespoons Extra Virgin Olive Oil
1/4 cup shredded Fresh Basil Leaves plus additional for garnish
1/4 teaspoon Dried Oregano
3 tablespoons grated Fresh Parmesan
1 cup thinly sliced Cherry Tomatoes

Preparation:

1. Place one half of the squash into a glass baking dish, add 1/4 cup of water and cover with Saran Wrap.

2. Microwave on high for 12 minutes or until tender.

3. Remove and set aside for 5 minutes, covered.

4. Whisk together the olive oil, herbs and 2 tablespoons of parmesan cheese.

5. Add the tomatoes and season with salt and pepper to taste.

6. Remove the flesh from the squash with a fork into strands.

7. Add the squash to the tomatoes and stir well to combine.

8. Sprinkle with the remaining cheese and garnish with basil.

9. Serve.

Spaghetti Squash Tip –

Serving Spaghetti Squash

Spaghetti squash must be cooked before eaten. Serve simply with butter or an herb sauce, or with a heartier sauce. The squashes firm texture absorbs flavors well.

Spaghetti Squash Tip –

Serving Ideas

Serve spaghetti squash lightly seasoned, with melted butter, or tossed with an herb sauce.

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