Spaghetti Squash with Tomatoes & Basil |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 4 |
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Low fat and microwave friendly! A low calorie alternative to real pasta. Ingredients:
2 lbs spaghetti squash, halved lengthwise and seeded |
2 cups thinly sliced cherry tomatoes |
1/2 cup shredded fresh basil leaf, plus additional sprigs for garnish |
1/4 cup crumbled feta or 1/4 cup goat cheese |
2 cloves garlic, minced |
2 tablespoons olive oil |
1 teaspoon dried oregano |
1/2 teaspoon salt |
1/2 teaspoon fresh ground black pepper |
1/2 cup toasted pine nuts |
Directions:
1. Put squash halves cut side down in a 2-quart microwave-safe baking dish.
2. Pour in 1/2 cup of water; cover the dish securely with plastic wrap.
3. Using a sharp knife, cut four slits in plastic to serve as steams vents.
4. Cook in microwave on the high setting for 12 minutes, rotating dish halfway through, until squash is soft when touched.
5. Let stand, covered,3 to 5 minutes.
6. In a large bowl, toss together all remaining ingredients except pinenuts;set aside.
7. While the squash is still warm, use a fork to scrape out the flesh; it will part into spaghetti like strands.
8. Add to tomato mixture and toss gently to combine.
9. Garnish with toasted pine nuts and slivered basil sprigs, if desired.
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