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Nutritional Guidelines (per serving) | |
---|---|
172 | Calories |
13g | Fat |
12g | Carbs |
5g | Protein |
Nutrition Facts | |
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Servings: 4 to 6 | |
Amount per serving | |
Calories | 172 |
% Daily Value* | |
Total Fat 13g | 16% |
Saturated Fat 6g | 28% |
Cholesterol 21mg | 7% |
Sodium 430mg | 19% |
Total Carbohydrate 12g | 4% |
Dietary Fiber 2g | 7% |
Protein 5g | |
Calcium 165mg | 13% |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. |
Spaghetti squash is getting to be known as a great substitute for pasta for tasty Italian-based recipes that are both meatless and low in carbohydrates―a five-star healthy rating.
In this recipe, spaghetti squash is steamed with basil, tomatoes and Parmesan cheese for a deep Italian vibe. It's easy and satisfying―perfect for a weeknight dinner.
Serve with extra shredded Parmesan cheese and Italian bread with seasoned olive oil for dipping, along with a dry red wine like zinfandel, cabernet sauvignon, shiraz or merlot―or a blend featuring any of these varieties. You might be feeling so proud of yourself for serving up this super healthy dinner that you think a reward of dessert is in order for all. But to stay with your healthy food theme, think about something fruit-based, like old-fashioned baked apples; apple tart; peach, apple or blueberry cobbler; or raspberry, orange, lemon or pineapple sherbet. Oatmeal cookies are packed with whole grains, raisins, and nuts, another great choice.
Ingredients
- 2 tablespoons olive oil
- 1 medium spaghetti squash
- 3 tablespoons butter
- 2 medium tomatoes (cored, seeds removed and diced)
- 2 tablespoons fresh chopped basil
- 1 small clove garlic (crushed and finely minced)
- 1/2 cup grated Parmesan cheese (plus more for serving)
- 1/8 teaspoon ground black pepper
- 3/4 teaspoon salt (or to taste)
Steps to Make It
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Line a baking pan with foil and oil lightly with olive oil. Heat the oven to 375 F.
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Cut the spaghetti squash in half lengthwise and scoop out the seeds and any soft fibers.
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Arrange the squash, cut side down, on the foil-lined pan.
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Cover the pan tightly with foil and bake for 1 hour.
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After an hour, turn the squash over, cover once again with foil and bake for about 20 minutes longer, or until very tender.
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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.