Spaghetti Squash Italian Style

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 2 lbs spaghetti squash
• 2 tablespoons olive oil
• 1 red onion, thinly sliced
• 8 ounces zucchini, cut into 1/2 inch dice
• 4 medium tomatoes, diced (romas are best)
• 1/4 teaspoon salt
• 1/4 teaspoon fresh ground pepper
• 1/2 cup low-fat parmesan cheese, grated
• 1 small lemon, sliced

Recipe

• 1 cut the squash in half lengthwise and remove seeds.
• 2 place cut sides down in a glass baking dish.
• 3 add 1/4 cup water and cover with plastic wrap.
• 4 microwave on high for 8-10 minutes until tender; cool.
• 5 in a large skillet, heat 1 tablespoons of oil.
• 6 add the onion and cook until translucent.
• 7 add the zucchini and cook for 4-5 minutes until the zucchini begins to brown.
• 8 add the tomatoes, salt and pepper.
• 9 reduce the heat; simmer gently for 10 minutes.
• 10 using a fork, scrape the squash strands into a bowl.
• 11 toss with the remaining oil.
• 12 for presentation you can do two things.
• 13 just toss the squash with the cooked vegetables and sprinkle with cheese or as recommended in the book: mound the squash in the center of 4 pasta bowls.
• 14 spoon the vegetable mixture around the squash.
• 15 drizzle with more oil if desired, and garnish with parmesan cheese.
• 16 add the lemon slices.