Spaghetti squash with tomatoes, basil, and parmesan

1 servings

Ingredients

Quantity Ingredient
A 3-pound spaghetti squash; halved lengthwise,
; reserving one half
; foranother use, and
; the seeds discarded
2 tablespoons Olive oil
¼ cup Shredded fresh basil leaves plus
; additional for garnish
¼ teaspoon Dried oregano
3 tablespoons Freshly grated Parmesan
1 cup Thinly sliced cherry tomatoes

Directions

In a glass baking dish arrange the squash half, cut side down, pour ¼ 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, ¼ 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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