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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

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June 2, 20110 found this helpful

Sounds like a great diet dish.

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