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Photo of Spaghetti squash with cherry tomatoes, parsley & Parmesan by WW

Spaghetti squash with cherry tomatoes, parsley & Parmesan

3
Points®
Total Time
1 hr 15 min
Prep
15 min
Cook
50 min
Serves
4
Difficulty
Easy
Don't be overwhelmed if you are new to spaghetti squash. It practically prepares itself. You need only pierce it with a fork and bake until tender. The tines of a fork shred the flesh into beautiful pasta-like strands. Serve this dish with a crusty baguette and quick green salad to complete the meal. If fresh basil is in your fridge, sprinkle some over the finished dish for even more flavor.

Ingredients

Uncooked spaghetti squash

1 large, about 2 lbs

Olive oil

1½ Tbsp

Garlic

3 clove(s), thinly sliced

Cherry tomatoes

2 cup(s), or grape tomatoes, halved

Table salt

½ tsp

Black pepper

¼ tsp

Grated Parmesan cheese

¼ cup(s)

Fresh parsley

¼ cup(s), flat leaf, coarsely chopped

Instructions

  1. Preheat oven to 375°F. Line small rimmed baking sheet with parchment paper.
  2. With fork or small knife, pierce squash in several places. Put on prepared baking sheet and bake until squash gives when gently pressed, 50–60 minutes. Let cool.
  3. Meanwhile, heat oil in large skillet over medium-low heat. Add garlic and cook, stirring, until almost softened, about 2 minutes. Add tomatoes and cook, stirring occasionally, until softened and they release some juice, about 5 minutes longer. Remove skillet from heat.
  4. When squash is cool enough to handle, cut lengthwise in half; scrape out seeds and discard. With fork, scrape out spaghetti-like strands and add to tomato mixture; sprinkle with salt and pepper. Cook over medium heat, tossing, until squash is heated through, about 5 minutes. Add Parmesan and parsley; gently toss.
  5. Serving size: a generous 1 1/4 cups

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