Aimee Fortney's Easy Spaghetti Squash - WSMV News 4

Aimee Fortney's Easy Spaghetti Squash

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Vegetarians and pasta lovers will all love this delicious and healthy dish that's quick and easy to make!


  • 1 spaghetti squash (5 to 6 pounds)
  • 1 tablespoon olive oil + more for later
  • 1/2 cup water
  • 1/2 teaspoon kosher salt
  • 1 teaspoon black pepper
  • 1/2 cup reduced fat feta cheese
  • 2 tablespoons fresh basil, chopped
  • Cherry tomatoes, optional

Cut the squash in half with a sharp knife on a level surface. (These are very hard, so make sure your knife is sharp and be careful when cutting.) Scoop out the pulp and remove all of the seeds. Drizzle 1 tablespoon olive oil over both halves. Place in a casserole dish and add 1/2 cup water to the bottom.

Cook in the microwave for 12 minutes. Using a dish towel or oven mitt, squeeze the middles to see if the squash feels done. It will feel tender. Using a fork, scrape the spaghetti squash into a dish; it will look like noodles as you scrape it.

Drizzle a bit more olive oil (about 1 teaspoon) over the squash, then add 1/2 teaspoon kosher salt, 1 teaspoon black pepper reduced fat feta cheese and 2 tablespoons of chopped, fresh basil to the top. If desired, add cherry tomatoes that you have quartered, or cut in half. Enjoy!

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