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Spaghetti Squash with Basil, Tomatoes, and Parmesan


  • One spaghetti squash cooked (see methods above)
  • 1/4 cup olive oil
  • 1/2 cup torn fresh basil leaves plus additional leaves for garnish
  • 1/3 to 1/2 cup freshly grated Parmesan
  • 1 cup chopped tomatoes


  • In a large bowl, whisk together the oil, basil, and half of the Parmesan. Stir in the tomatoes, and season with salt and pepper. While the squash is still warm, scrape it with a fork to form strands. Add the strands to the tomato mixture, and toss well. Place the mixture into serving bowls, sprinkle the remaining Parmesan on top, and garnish with the additional basil.
  • Like all members of the Curcurbit family, this curious squash is an American native, one of the many “new world” vegetables that went back to the old world, and from there spread across the rest of the world. Most of the breeding of the current varieties of spaghetti squash was done in Japan over the last 40 years, and the taste has improved greatly in the past ten years. If you haven’t tried one lately, you are in for a treat!