Spaghetti Squash w/Tomatoes and Herbs

By FamilySprouts

Nutrition Information per Serving:
Calories: 120
Total Fat: 3.5g
Saturated Fat: 1g
% of Calories from Fat: 26%
% Calories from Sat Fat: 7.5% Protein: 3g
Carbohydrates: 20g
Cholesterol: 0mg
Dietary Fiber: 4g
Sodium: 90mg

Ingredients

• medium spaghetti squash
• 2 cloves garlic, minced
• 2 tsp olive oil
• 1 can diced tomatoes, low-sodium, drained
• 1 Tbsp basil, chopped
• 1/8 tsp dried oregano
• 2-3 Tbsp grated Parmesan cheese

Preparation

Step 1

Pierce a few holes in the squash with a large knife. Place in the microwave on high for 7-10 minutes until the skin gives easily under pressure and the inside is tender. Let cool for 10 minutes, then halve lengthwise or crosswise. Scoop out seeds and fibers and discard. Use a fork to scrape out the squash flesh. It will naturally separate into noodle-like strands. While waiting for the squash to cool, sauté minced garlic in the olive oil until it’s softened and fragrant. Add the tomatoes, basil, and oregano to the garlic and simmer for 10-15 minutes. Spoon the garlic-tomato mixture on top of squash strands. Top with grated Parmesan and serve.