Italian-Style Spaghetti Squash


  • 1/2 med. spaghetti squash
  • 2 Tbsp. water
  • 1 (14 oz.) can Italian style stewed tomatoes, drained
  • 1/4 cup grated or shredded Parmesan cheese


Remove seeds from squash. Place squash, cut side down, in microwave safe dish. Add water. Cover and microwave on 100% power for 10-14 minutes or until pulp can just be pierced with a fork. Give dish a half turn twice during cooking.

Remove from oven and drain. Using a pot holder, hold squash in one hand and with a fork, shred squash pulp into strands, letting them fall into the baking dish. Add drained tomatoes, tossing to coat. Sprinkle with Parmesan cheese.

By Robin from Washington, IA


June 2, 20110 found this helpful

Sounds like a great diet dish.

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