Shot of a bowl of roasted spaghetti squash topped with a chunky tomato sauce and garnished with shaved Parmesan cheese.

Summer Spaghetti Squash

Shot of a bowl of roasted spaghetti squash topped with a chunky tomato sauce and garnished with shaved Parmesan cheese.

Summer Spaghetti Squash

Tender spaghetti squash with fresh tomatoes, olive oil, garlic, and Parmesan.
Prep Time 5 minutes
Cook Time 17 minutes
Cool Time 5 minutes
Total Time 27 minutes
Course Main Dishes, Sides
Cuisine American, Italian
Servings 6 Servings

Equipment

  • Microwave

Ingredients
  

  • 1 medium spaghetti squash (about 2 pounds)
  • 1 large tomato, chopped
  • 2 tablespoons grated Parmesan cheese
  • 1 teaspoon olive oil
  • ½ teaspoon garlic powder

Instructions
 

  • Carefully cut the squash in half lengthwise and remove seeds with a spoon. Discard seeds.
  • Place squash halves, cut side down, in a microwave-safe baking dish. Be sure the baking dish will fit in the microwave. Add ½ cup water to dish. Cover dish with plastic wrap, leaving corners uncovered.
  • Microwave on high for 15 minutes, or until squash is tender when pierced with a fork. Let cool 5 minutes.
  • Carefully remove plastic wrap. Using a fork, scrape the insides of the squash into long strings and place in a bowl. Discard skin.
  • Stir in tomato, Parmesan cheese, olive oil, and garlic powder.
  • Return squash to microwave. Microwave on high for 1 to 2 minutes or until warm. Serve.
Keyword 5 Ingredients or Less, Easy, Grow Your Kids, Healthy, Squash
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