dinner
Spaghetti Squash with Tomatoes, Basil, and Parmesan
Ingredients, directions and serving information for Spaghetti Squash with Tomatoes, Basil, and Parmesan.
Original recipe text is provided in English.
Servings: 4
Total time: 30 min
Ingredients
- 1 1/2 pounds spaghetti squash
- 1 tablespoon olive oil
- 3 tablespoons Parmesan cheese
- 1/4 teaspoon dried oregano
- 2 teaspoons dried basil
- 1 cup cherry tomatoes
- salt and pepper
Instructions
- Wash hands with soap and water.
- 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.
- 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.
- Scrape squash out with a fork, add strands to tomato mixture, and toss until combined. Sprinkle with remaining 1 tablespoon Parmesan cheese.
Source-reported nutrition per serving
serving Size1/4 of recipe
calories112 calories
protein3g
carbohydrate15g
fat5g
saturated Fat1g
fiber5g
sugar6g
sodium57mg
cholesterol3mg
These values describe the source recipe and serving, not a new analysis by BiteCal. The primary nutrition record has not been independently revalidated. Ingredient substitutions and serving sizes change the result.
Recipe source
Functional recipe facts retrieved from an archived mirror on 20 October 2026; functional directions retained as an archive reference. Source and rights of original photographs have not been verified, so they are not reproduced.
AI-assisted draft. Editorial review pending.
