Spaghetti Squash with Tomatoes, Basil, and Par...
Ingredients
- Butternut squash680g
- Olive Oil14g≈ 1 tablespoon
- PARMESAN CHEESE15g≈ 0.75 × 1/4 cup grated
- Oregano0.25g
- Basil, fresh3g≈ 1.25 × leaves
- Tomatoes180g≈ 1 cup chopped
Estimated Cost
- Butternut squash (680g)—
- Olive Oil (14g)$0.18
- PARMESAN CHEESE (15g)$0.22
- Oregano (0.25g)$0.04
- Basil, fresh (3g)—
- Tomatoes (180g)$0.90
* Cost estimate based on 4 of 6 ingredients.
Prices are estimates based on Kroger grocery store data, last updated March 2026. Actual prices may vary by location and retailer.
Instructions
- 1
1. Wash your hands with soap and water.
- 2
2. Cut the spaghetti squash in half lengthwise.
- 3
3. Set the halves face-down in a glass baking dish.
- 4
4. Add 1/4 cup water to the dish.
- 5
5. Cover with plastic wrap.
- 6
6. Microwave on high for 12 minutes until the squash is soft when pressed.
- 7
7. Keep covered and let stand for 3 minutes.
- 8
8. In a large bowl, combine the olive oil, dried basil, dried oregano, and 2 tablespoons of Parmesan cheese.
- 9
9. Add the thinly sliced cherry tomatoes and stir to combine.
- 10
10. Season to taste with salt and pepper.
- 11
11. Using a fork, scrape the cooked squash out of its skin and separate into strands.
- 12
12. Add the squash strands to the tomato mixture and toss to coat.
- 13
13. Sprinkle the remaining 1 tablespoon of Parmesan cheese over the dish.
Nutrition per serving
Based on 4 servings · USDA data
Nutrition calculated from USDA FoodData Central using ingredient quantities in grams.
Nutrition values are estimates based on USDA data and may vary.