Name: Cheesy Spaghetti Squash Bowl
Prep time: 15 min
Cook time: 15 min
Total time: 35 min
Yield: 8 servings
Ingredients: 1 (3 pound) spaghetti squash, halved and seeded; 2 medium plum tomatoes, finely diced; ½ cup shredded mozzarella cheese; ¼ cup chopped fresh cilantro; 2 ½ tablespoons grated Parmesan cheese; kosher salt and freshly ground black pepper to taste; 1 dash hot pepper sauce (such as Frank's RedHot®); 2 tablespoons grated Parmesan cheese, or to taste

Ingredients

Original recipe yields 8 servings

The ingredient list now reflects the servings specified

1 (3 pound) spaghetti squash, halved and seeded
2 medium plum tomatoes, finely diced
½ cup shredded mozzarella cheese
¼ cup chopped fresh cilantro
2 ½ tablespoons grated Parmesan cheese (Optional)
kosher salt and freshly ground black pepper to taste
1 dash hot pepper sauce (such as Frank's RedHot®) (Optional)
2 tablespoons grated Parmesan cheese, or to taste (Optional)

Directions

Step 1

Pierce squash several times with a fork and place on a microwave-safe plate.

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Step 2

Microwave on High for 5 minutes. Turn and continue cooking until soft, about 5 minutes more. Let stand for 5 minutes.
Step 3

Cut squash in half lengthwise and remove and discard seeds. Using a fork, scrape insides of squash to form strands and place in a large bowl; reserve skins.
Step 4

Add tomatoes, mozzarella cheese, cilantro, and 2 1/2 tablespoons Parmesan cheese to squash; mix to combine. Season with salt and pepper. Spoon mixture into spaghetti squash shells and microwave on HIGH until heated through, about 2 minutes .
Step 5

Top with hot sauce and remaining Parmesan cheese.

Cook's Notes:

If you are figure-friendly conscious, you can substitute low-fat Parmesan and mozzarella.

Tips

Parsley can be used in place of cilantro, if preferred.

Tips

You can also use cherry tomatoes instead of plum tomatoes.

Nutrition Facts

Per Serving:

89 calories; protein 4.2g; carbohydrates 13.3g; fat 3g; cholesterol 7mg; sodium 171.2mg. Full Nutrition

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Ingredients

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Ingredients

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