Veggie Pasta (DD)

2 pounds spaghetti squash, halved lengthwise and seeded
2 TBSP extra virgin olive oil
1 red onion, diced
1 zucchini, diced
1 yellow squash, diced
3 fresh tomatoes, diced
1 clove garlic, minced
1/2 red pepper, diced (or yellow or orange)
1/4 tsp salt
1/4 tsp ground black pepper
1/2 cup freshly grated parmesan cheese

Note: other vegetables can be added if preferred.

Microwave can be used to cook squash faster - place in a glass baking dish - add 1/4 cup water and cover with plastic wrap. Microware on high 10 minutes until tender.

Place spagetti squash in oven and bake until done - 30-40 minutes (* see shortcut below to bake squash.)
Meanwhile, heat oil in a large skillet - add onion and cook until golden - 3 minutes.
Add zucchini and yellow squash - cook 4 minutes.
Add the tomatoes, garlic, and red pepper - reduce heat and let simmer 10 more minutes. Using a fork, scrape the spaghetti squash strands into a bowl. Toss with the remaining TBSP of olive oil. Spoon the spaghetti squash into the center of 4 pasta bowls. Pour the vegetable mixture over the top. Season to taste with salt/pepper. Garnish with low-fat Parmesan cheese as desired.

Serving Size: divide into 4 equal servings

Number of Servings: 4

Recipe submitted by SparkPeople user DONNAFORJESUS.