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Spaghetti Squash with Tomatoes, Basil, and Parmesan

Makes 2 Servings
  • 1 3-pound spaghetti squash, halved lengthwise, reserving one half for another use, and the seeds discarded
  • 2 T olive oil
  • 1/4 C shredded fresh basil leaves plus additional for garnish
  • 1/4 tsp. dried oregano
  • 3 T freshly grated Parmesan
  • 1 C thinly sliced cherry tomatoes

  1. 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.
  2. 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.
  3. 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.

 

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