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Ingredients
- 155 grams spaghetti squash halved lengthwise, seeds discarded (10 CHO)
- 1.5 teaspoons olive oil
- 1 tablespoon fresh basil shredded
- 1/4 teaspoon fresh oregano
- 2 teaspoons parmesan grated and divided
- salt and pepper to taste
Ingredients
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Instructions
- In a glass baking dish, arrange the squash cut-side down in about 1/2 inch of water. Cover the dish with aluminum foil. Bake for 20-30 minutes (depending on the size of the squash) or until it is tender and easily pierced with a fork. Remove from the oven and allow to cool slightly.
- In a large bowl, whisk together the oil, basil, oregano, and 1/2 teaspoon Parmesan. Season the mixture with salt and pepper.
- When the squash is cool enough to handle, scrape it with a fork to form strands. Add the strands to the oil mixture, and toss until combined. Sprinkle with the remaining Parmesan, and enjoy!
Recipe Notes
Recipe adapted from: http://www.loveandoliveoil.com/2010/09/spaghetti-squash-with-tomatoes-basil-and-parmesan-and-a-giveaway.html