Spaghetti Squash with Tomatoes and Parmesan
Spaghetti Squash with Tomatoes and Parmesan is a deliciously healthy twist on traditional pasta. This vibrant dish combines the nutty sweetness of roasted spaghetti squash with juicy cherry tomatoes and rich Parmesan cheese, creating an irresistible meal that satisfies cravings without the guilt. Perfect for any occasion, this easy-to-prepare recipe will impress even the most devoted pasta lovers while offering a comforting and nutritious alternative.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: Serves 4
- Category: Main
- Method: Baking
- Cuisine: Italian
Ingredients
Scale
- 1 medium spaghetti squash (about 2 lbs)
- 1 cup cherry tomatoes, halved
- 1/2 cup freshly grated Parmesan cheese
- 2 tbsp extra virgin olive oil
- 3 garlic cloves, minced
- Salt and pepper to taste
Instructions
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Halve the spaghetti squash lengthwise, scoop out seeds, drizzle with olive oil, and season with salt and pepper.
- Place squash cut side down on the baking sheet and roast for 40-45 minutes until tender.
- In a skillet, heat olive oil over medium heat. Sauté minced garlic for one minute, then add halved cherry tomatoes. Cook until softened and burst open, about five minutes.
- Once the squash is cool enough to handle, use a fork to scrape out strands into the skillet with tomatoes. Stir well to combine.
- Serve warm topped with freshly grated Parmesan cheese.
Nutrition
- Serving Size: 1 bowl (approximately 250g)
- Calories: 210
- Sugar: 4g
- Sodium: 350mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 10mg