Saturday, January 9, 2010

Italian Spaghetti Squash

Delicious! I think I could eat this all day! I considered using a marinara sauce, but I'm glad I did it this way. It was perfect with a salad. It would be tasty with chicken.

1 lb. spaghetti squash, halved lengthwise and seeded
1 tbsp olive oil
1/2 medium onion, finely diced
1/2 medium zucchini, sliced & quartered
2 medium tomatoes, diced
1/8 tsp salt
1/8 tsp ground pepper
1/4 c. reduced fat parmesan cheese (optional)


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.

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