What child doesn’t love spaghetti—and helping his parents in the kitchen? This recipe for spaghetti squash with tomatoes, basil and Parmesan cheese lets him enjoy both. Squash is rich in fiber, potassium, and vitamins A and C.
- 1 spaghetti squash (about 1.5 pounds)
- 1 tablespoon olive oil
- 3 tablespoons Parmesan cheese, divided
- ¼ teaspoon dried oregano
- 2 teaspoons dried basil (or ½ cup fresh basil, chopped)
- 1 cup cherry tomatoes (thinly sliced)
- salt and pepper to taste (optional)
- Cut squash in half and place the portions open-side down in a glass baking dish. Add ¼ cup water. Cover with plastic wrap. Microwave on high 12 minutes or until soft. Uncover and let sit for 3 minutes.
- Help your little one whisk oil, basil, oregano and 2 tablespoons Parmesan cheese in a large bowl. Have her add tomatoes and pinches of salt and pepper, if you wish, and stir.
- Use a fork to scrape out squash halves. Add noodle-like strands to tomato mixture and toss. Dust with remaining tablespoon Parmesan cheese.
Makes 4 servings.
Total fat: 5 grams
Sodium: 77 milligrams
Total carbohydrates: 9 grams
Dietary fiber: 2 grams
Total sugars: 4 grams
Protein: 3 grams
Source: University of Maryland Extension Food Supplement Nutrition Education Program and What’s Cooking? USDA Mixing Bowl.