Baked Spaghetti Squash w/ Fresh Tomatoes & Parmesan Cheese
The video below shows how to cook the spaghetti squash in the microwave if you'd rather cook it that way, instead of in the oven. We love the oven texture/flavor the most, but the microwave is still great and super easy.
Servings: 4 servings
Calories: 257kcal
Ingredients
- 1 whole spaghetti squash - click here for full baked spaghetti squash tutorial
- 3 Tablespoons Olive Oil , divided
- 1/2 onion , diced
- 3 cloves garlic , finely minced
- 1 cup cherry tomatoes , halved
- 3/4 cup (60g) coarsely grated Parmigiana Reggiano
- 1/2 cup fresh chopped basil leaves
- 1 teaspoon kosher salt , or more to taste
- fresh Cracked Black Pepper , to taste
Instructions
- Preheat Oven to 375°F. Oil a sheet pan with 1 tablespoon of olive oil.
- Carefully cut spaghetti squash in half lengthwise. Scoop out the seeds and connecting strands, then place cut side down on the prepared sheet pan.
- Bake for 45 minutes, or until the squash flesh becomes tender and separates easily into strands with a fork. Finish by gently loosening and removing the "spaghetti strands" from the shells. Set aside.
- Heat a large saute pan over medium heat. Add remaining 2 tablespoons of olive oil and then add onion and garlic.Cook until soft, stirring every 30 seconds, then add tomatoes. Cook tomatoes until tender, about 2-3 minutes.
- Add spaghetti squash strands and salt to the tomato mixture and continue cooking until the spaghetti squash is heated through (usually less than a minute.)Remove pan from heat. Gently fold in Parmigiana Reggiano cheese and fresh basil. Season with additional sea salt and fresh cracked pepper to taste (optional) Serve immediately.
Nutrition
Calories: 257kcal | Carbohydrates: 21g | Protein: 9g | Fat: 17g | Saturated Fat: 5g | Cholesterol: 13mg | Sodium: 928mg | Potassium: 397mg | Fiber: 4g | Sugar: 8g | Vitamin A: 777IU | Vitamin C: 16mg | Calcium: 294mg | Iron: 1mg