This was another one of those “We have a fridge full of vegetables, we need to use them FAST!” kind of recipe, but it wound up as a pretty excellent meal.  Spaghetti squash are an interesting taste–almost pumpkin-ey.  This recipe probably would work better as a side dish than a main course. 


  • 1 spaghetti squash, halved lengthwise & seeded
  • 2 tbsp olive oil
  • 1/4 cup shredded basil
  • 1/4 tsp oregano
  • 3 tbsp grated parmesan
  • 1 c sliced tomatoes


Place squash half in a glass baking dish, cut side down.  Pour 1/4 cup water over it, and cover with microwave-safe plastic wrap.  Microwave on high for 12 minutes (be careful that your wrap doesn’t explode or melt!).  Let it stand, covered, for 3 minutes.

In a large boil whisk together oil, basil, oregano, and 2 tbsp of the Parmesan.  Stir in tomatoes and season with salt & pepper.

While the squash is still warm scrape it with a fork to form strands, and add to tomato mixture.  Divide the mixture between 2 bowls, sprinkle with remaining Parmesan, and garnish with basil.