Cheesy Spaghetti Squash Bowl recipe

All Recipes Side Dish Vegetables Tomatoes

Ingredients

1 (3 pound) spaghetti squash, halved and seeded
2 medium plum tomatoes, finely diced
½ cup shredded mozzarella cheese
¼ cup chopped fresh cilantro
2 ½ tablespoons grated Parmesan cheese
kosher salt and freshly ground black pepper to taste
1 dash hot pepper sauce (such as Frank's RedHot®)
2 tablespoons grated Parmesan cheese, or to taste

Nutrition Info

88.7 calories
carbohydrate: 13.3 g
cholesterol: 7 mg
fat: 3 g
fiber: 0.4 g
protein: 4.2 g
saturatedFat: 1.4 g
servingSize: -
sodium: 171.2 mg
sugar: 0.9 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Pierce squash several times with a fork and place on a microwave-safe plate.

  2. Microwave on High for 5 minutes. Turn and continue cooking until soft, about 5 minutes more. Let stand for 5 minutes.

  3. Cut squash in half lengthwise and remove and discard seeds. Using a fork, scrape insides of squash to form strands and place in a large bowl, reserve skins.

  4. Add tomatoes, mozzarella cheese, cilantro, and 2 1/2 tablespoons Parmesan cheese to squash, mix to combine. Season with salt and pepper. Spoon mixture into spaghetti squash shells and microwave on HIGH until heated through, about 2 minutes.

  5. Top with hot sauce and remaining Parmesan cheese.

Recipe Yield

8 servings

Recipe Note

I always think of spaghetti squash as a winter dish, but it is great year-round. This microwaveable side dish is a terrific time saver and a fantastic veggie that is just cheesy-good. Great served as a side with lemon grilled chicken or served atop some garlic pasta noodles with a choice glass of wine. Your choices are unlimited, so start creating and bon appetite!

Do you like the recipe? Share this tasty recipe!