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.
Download Spaghetti Squash with Tomatoes, Basil, and Parmesan RecipeINGREDIENTS
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1 spaghetti squash (about 1 1/2 pounds)
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1 tablespoon olive oil
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3 tablespoons Parmesan cheese
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1/4 teaspoon dried oregano
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2 teaspoons dried basil (or 1/2 cup fresh basil, chopped)
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1 cup cherry tomatoes (thinly sliced)
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salt and pepper (to taste, optional)
DIRECTIONS
- 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.
- In a large bowl, whisk oil, basil, oregano and 2 Tablespoons Parmesan. Stir in tomatoes and season lightly with salt and pepper to taste.
- 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
For over 100 years, USDA has provided nutrition advice through food guides designed to help Americans make healthy food choices. The MyPlate icon is the latest food guide, based on the Dietary Guidelines for Americans. It serves as a reminder to find your healthy eating style and build it throughout your lifetime.