Italian Style Spaghetti Squash


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Nutritional Info
  • Servings Per Recipe: 4
  • 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

View full nutritional breakdown of Italian Style Spaghetti Squash calories by ingredient
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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

Directions

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.

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