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CATEGORY CUISINE TAG YIELD
Grains September 1 1 Servings

INGREDIENTS

A 3-pound spaghetti squash
halved lengthwise
reserving one half
foranother use and
the seeds discarded
2 T Olive oil
1/4 c Shredded fresh basil leaves
plus
additional for garnish
1/4 t Dried oregano
3 T Freshly grated Parmesan
1 c Thinly sliced cherry
tomatoes

INSTRUCTIONS

In a glass baking dish arrange the squash half, cut side down, pour
1/4 cup water around it, and cover the dish tightly with
microwave-safe plastic wrap. Microwave the squash at high power  (100%)
for 12 minutes, or until it is soft when pressed, and let it  stand,
covered, for 3 minutes. In a large bowl whisk together the  oil, 1/4
cup of the basil, the oregano, and 2 tablespoons of the  Parmesan, stir
in the tomatoes, and season the mixture with salt and  pepper. While
the squash is still warm scrape it with a fork to form  strands, add
the strands to the tomato mixture, and toss the mixture  until it is
combined. Divide the mixture between 2 bowls, sprinkle  the remaining 1
tablespoon Parmesan over it, and garnish it with the  additional basil.
Serves 2.  Gourmet September 1990  Converted by MC_Buster.  Converted
by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 403
Calories From Fat: 288
Total Fat: 32.8g
Cholesterol: 13.2mg
Sodium: 264.4mg
Potassium: 1162.5mg
Carbohydrates: 21.9g
Fiber: 10.2g
Sugar: 4g
Protein: 12.4g


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