Eat Without

Spaghetti Squash with Tomatoes, Basil, and Parmesan

Source: Eat Smart. Be Fit. University of Maryland Extension

Published by the USDA MyPlate Kitchen library. Read from an archived copy of the source page captured 2025-12-31.

Here is a delicious late summer side dish bursting with fresh flavors. This dish would go well with a grilled entrée.

Makes
4 Servings

Ingredients

  • 1 1/2 pounds spaghetti squash (about 1 squash)
  • 1 tablespoon olive oil
  • 3 tablespoons Parmesan cheese
  • 1/4 teaspoon dried oregano
  • 2 teaspoons dried basil (or 1/2 cup fresh basil, chopped)
  • 1 cup cherry tomatoes (thinly sliced)
  • salt and pepper (to taste, optional)

Directions

  1. Wash hands with soap and water.
  2. Place the 2 squash halves, cut side down, in glass baking dish. Add about 1/4 cup water and cover with plastic wrap. Microwave on high 12 minutes or until soft when pressed. Let stand covered for 3 minutes.
  3. In a large bowl, whisk oil, basil, oregano and 2 tablespoons Parmesan cheese. Stir in tomatoes and season lightly with salt and pepper to taste.
  4. Scrape squash out with a fork, add strands to tomato mixture, and toss until combined. Sprinkle with remaining 1 tablespoon Parmesan cheese.

Notes

Learn more about: Spaghetti Squash Herbs Tomatoes

Quoted for reference only, exactly as the source printed it, so check product labels yourself before relying on any of it. The methodology page covers the guarantee, and how a contributor can have their text removed on request.