Italian-Style Spaghetti Squash
Submitted by: The South Beach Diet Online
Rated: 5 out of 5 by 40 members
Yields: 4 servings
"A great dish when you’re missing your pasta dinners."
INGREDIENTS:
1 pound spaghetti squash, halved lengthwise and seeded
1 tablespoon olive oil
1/2 medium red onion, thinly sliced
1/2 medium zucchini, cut into
1/2 inch 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:
1. 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.
2. 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.
3. 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.
Nutrition Info
Servings Per Recipe: 4
Amount Per Serving
Calories: 100
Total Fat: 4g
Cholesterol: 0mg
Sodium: 201mg
Total Carbs: 13.6g
Dietary Fiber: 3.5g
Protein: 3.4g