Italian Style Spaghetti Squash
- Number of Servings: 4
Ingredients
1 pounds spaghetti squash, halved lengthwise and seeded 1 tablespoons olive oil 1/2 medium red onion, thinly sliced 1/2 zucchini (8 ounces), cut into 1⁄2" dice 2 medium tomatoes, diced 1⁄8 teaspoon salt 1⁄8 teaspoon coarsely ground pepper 1⁄4 cup reduced-fat grated Parmesan cheese (optional) 1/2 small lemon, sliced
Place the squash halves, cut sides down, in a glass baking dish. Add 1⁄8 cup water and cover with plastic wrap. Microwave on high for 8–10 minutes until tender; cool slightly.
Meanwhile, in a large skillet, heat 1 tablespoon of the oil. Add the onion and cook over medium-high heat for 3 minutes until the onion is translucent. Add the zucchini and cook for 4–5 minutes until the zucchini begins to brown. Add the tomatoes, salt, and pepper. Reduce the heat; simmer gently for 10 minutes.
Using a fork, scrape the squash strands into a bowl. Toss with the remaining tablespoon of oil. Mound the squash in the center of 4 pasta bowls and spoon the vegetable mixture around the squash. Drizzle with more oil, if desired, and garnish with Parmesan cheese, if using. Add the lemon slices.
Serves 4
Number of Servings: 4
Recipe submitted by SparkPeople user NORAISAAC.
Meanwhile, in a large skillet, heat 1 tablespoon of the oil. Add the onion and cook over medium-high heat for 3 minutes until the onion is translucent. Add the zucchini and cook for 4–5 minutes until the zucchini begins to brown. Add the tomatoes, salt, and pepper. Reduce the heat; simmer gently for 10 minutes.
Using a fork, scrape the squash strands into a bowl. Toss with the remaining tablespoon of oil. Mound the squash in the center of 4 pasta bowls and spoon the vegetable mixture around the squash. Drizzle with more oil, if desired, and garnish with Parmesan cheese, if using. Add the lemon slices.
Serves 4
Number of Servings: 4
Recipe submitted by SparkPeople user NORAISAAC.
Nutritional Info Amount Per Serving
- Calories: 115.6
- Total Fat: 5.8 g
- Cholesterol: 4.9 mg
- Sodium: 213.9 mg
- Total Carbs: 14.1 g
- Dietary Fiber: 3.5 g
- Protein: 4.4 g
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