← Well Fall 2020

Spaghetti Squash With Tomatoes, Basil, and Parmesan

A delicious low-carb pasta alternative

Make tonight pasta night but with a twist: Use spaghetti squash instead! When this yellow-orange vegetable is cooked, you can shred the inside into long, thin strands similar to angel hair noodles. Get cooking and take this humble squash to the next level.

spaghetti squash


  • 1 spaghetti squash, washed, about 1 ½ pounds
  • 1 Tablespoon vegetable oil
  • ½ cup fresh basil, washed and chopped or 2 teaspoons dried
  • ¼ teaspoon dried oregano
  • 3 Tablespoons Parmesan cheese, shredded
  • 1 cup cherry tomatoes, washed and quartered
  • Salt and pepper to taste


  1. Place the 2 squash halves, cut side down, in glass baking dish.
  2. Add ¼ cup water and cover with plastic wrap. Microwave on high 12 minutes or until soft when pressed. Let stand covered 3 minutes.
  3. In large bowl, whisk oil, basil, oregano and 2 Tablespoons Parmesan cheese.
  4. Stir in tomatoes and season lightly with salt and pepper to taste.
  5. Scrape squash out with a fork, add strands to tomato mixture and toss until combined.
  6. Sprinkle with remaining 1 Tablespoon Parmesan cheese.

Recipe courtesy of USDA ChooseMyPlate and Maryland SNAP-Ed Program