RECIPE: Spaghetti Squash with Tomatoes, Basil, and Parmesan

According to the Livestrong Foundation, there is a connection between low potassium and dizziness. Adding tomatoes to your diet can help increase your potassium levels.

INGREDIENTS

• 1 spaghetti squash (about 1 1/2 pounds)
• 1 tablespoon olive oil
• 3 tablespoons Parmesan cheese
• 1/4 teaspoon dried oregano
• 2 teaspoons dried basil (or 1/2 cup fresh basil, chopped)
• 1 cup cherry tomatoes (thinly sliced)
• salt and pepper (to taste, optional)

DIRECTIONS

1. Place the 2 squash halves, cut side down, in glass baking dish. Add about 1/4 cup water and cover with plastic wrap. Microwave on high 12 minutes or until soft when pressed. Let stand covered for 3 minutes.
2. In a large bowl, whisk oil, basil, oregano and 2 Tablespoons Parmesan. Stir in tomatoes and season lightly with salt and pepper to taste.
3. Scrape squash out with a fork, add strands to tomato mixture and toss until combined. Sprinkle with remaining 1 Tablespoon Parmesan cheese.

Source: USDA Mixing Bowl

NUTRITION INFORMATION

Servings: 4
Calories: 77
Fat: 5 g
Protein: 2 g
Carbohydrates: 7 g
Dietary Fiber: 2 g
Sodium: 67 mg