Spaghetti Squash With Tomatoes, Basil, And Parmesan
| 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)
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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