Spaghetti Squash with Tomatoes & Basil

READY IN: 35mins
Recipe by princess7

Low fat and microwave friendly! A low calorie alternative to real pasta.

Top Review by Muffin Goddess

Made this for PAC Spring 2007 -- My grandmother and I both loved this! I doubled the feta, and I used the black peppercorn flavored type. I also didn't have any pine nuts on hand, so I left them out (probably a good thing, because Gram can't chew them anyhow). We'll definitely be making this again. Thanks for posting!

Ingredients Nutrition

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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