Spaghetti Squash with Tomatoes, Basil and Parmesan
Prep Time: 20 minutes
Cook Time: 12 minutes
3 lbs spaghetti squash, halved lengthwise and seeded
1/4 cup Food Club Olive Oil
1/2 cup shredded fresh basil leaves
1/2 tsp dried oregano
1/2 cup freshly grated parmesan
2 cups thinly sliced cherry tomatoes
1/2 tsp Food Club Salt
1/2 tsp Food Club Ground Black Pepper
Wrap squash halves in plastic wrap and place in a microwave-safe dish. Microwave squash for 12 minutes, or until tender. Remove from microwave and let stand, covered, for 3 minutes.
In a large bowl whisk together oil, 1/2 the basil, oregano and 2 tablespoons parmesan. Stir in tomatoes and season mixture with salt and pepper. While squash is still warm scrape it with a fork to form strands. Add strands to tomato mixture and toss until combined. Divide mixture between 4 bowls. Sprinkle with remaining parmesan and basil.
Calories per Serving: 294, Fat: 19 g (4 g Saturated Fat), Cholesterol: 11 mg, Sodium:544 mg, Carbohydrates: 27 g, Fiber: 1 g, Protein: 8 g
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