- Rating:
- Servings:
- 2
- Difficulty:
- Total Time:
- Recipe By:
- Ida Rodriguez
Ingredients
- 3 pounds Organic Spaghetti Squash halved lengthwise, reserving one half for another use, and the seeds discarded
- 2 tablespoons Olive Oil
- 1/4 cup basil - leaves shredded fresh (plus additional for garnish)
- 1/4 cup Oregano dried
- 3 tablespoons Parmesan Cheese - freshly grated
- 1 cup Cherry Tomato thinly sliced
Directions
In a glass baking dish arrange the squash half, cut side down, pour 1/4 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, 1/4 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.
