Spaghetti squash with tomatoes, basil, and parmesan
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| A 3-pound spaghetti squash; halved lengthwise, | ||
| ; reserving one half | ||
| ; foranother use, and | ||
| ; the seeds discarded | ||
| 2 | tablespoons | Olive oil |
| ¼ | cup | Shredded fresh basil leaves plus |
| ; additional for garnish | ||
| ¼ | teaspoon | Dried oregano |
| 3 | tablespoons | Freshly grated Parmesan |
| 1 | cup | Thinly sliced cherry tomatoes |
Directions
In a glass baking dish arrange the squash half, cut side down, pour ¼ 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. In a large bowl whisk together the oil, ¼ cup of the basil, the oregano, and 2 tablespoons of the Parmesan, stir in the tomatoes, and season the mixture with salt and pepper. 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.
Serves 2.
Gourmet September 1990
Converted by MC_Buster.
Converted by MM_Buster v2.0l.