Spaghetti Squash With Tomatoes and Parmesan
1h 40m·American
Ingredients
- 2 tablespoons olive oil
- 1 medium spaghetti squash
- 3 tablespoons unsalted butter
- 2 medium tomatoes, cored, seeded, and diced
- 2 tablespoons coarsely chopped fresh basil
- 1 clove garlic, minced
- 1/2 cup grated Parmesan cheese, more for serving
- Freshly ground black pepper, to taste
- Salt, to taste
Instructions
6 steps
- 1
Line a baking pan with foil and oil lightly with olive oil. Heat the oven to 375 F.
- 2
Cut the spaghetti squash in half lengthwise and scoop out the seeds and any soft fibers.
- 3
Arrange the squash, cut side down, on the foil-lined pan.
- 4
Cover the pan tightly with foil and bake for 1 hour.
60 min - 5
After an hour, turn the squash over, cover once again with foil and bake for about 20 minutes longer, or until very tender.
20 min - 6
Scoop the squash out of its peel and toss in a large bowl with the butter, diced tomato, basil, garlic, Parmesan cheese, pepper, and salt.
Progress
0 / 6 steps
Nutrition
Per serving (based on 4 servings)
Calories
185cal
Protein
4.0g
Carbs
15.0g
Fat
13.0g
Fiber
3.0g
Sugar
6.0g
Sodium
316mg
Saturated Fat
6.0g
