Thursday, October 27, 2011

Italian Style Spaghetti Squash (Vegetables with Love Italian-Style!)

A huge thank you to The South Beach Diet for this spaghetti squash dish that my kids will actually eat!  Here is the recipe:
                                                        Italian-Style Spaghetti Squash

                1 pound spaghetti squash, halved lengthwise and seeded (I find the seeding is
                easier after cooking in the microwave)
                1 tablespoon of olive oil (or more as needed...)
                1/2 medium red onion, thinly sliced (we don't use this but you might)
                1/2 medium zucchini (we use a whole one or even one and a half), cut into
                       1/2 inch dice
                1 cup to 1 1/2 cup of cherry/grape tomatoes halved
                1/8 teaspoon salt (we don't use as it doesn't seem to need it, but you might want...)
                1/8 teaspoon pepper (again, we don't use this)
                1/4 cup reduced-fat grated parmesan cheese (per serving...)
                1/2 small lemon, sliced (or sprinkled on lemon juice to taste)
                We add one small clove garlic, chopped, to this recipe.

               1.  Place the squash halves, cut sides down, in a glass baking dish.  Recipe says to add 1/8 cup
               of water, but the squash seems to have enough water in it without adding....  Cover with plastic
               wrap.  Microwave on high for 10 minutes. 
               2.  Meanwhile, in a large skillet, heat 1 tablespoon of the oil and garlic.  If you are adding onion,
               add and cook over medium-high heat for 3 minutes or until the onion is translucent.  Add the
               zucchini and cook for 4-5 minutes until the zucchini begins to brown.  Add the tomatoes, and
               optional 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
               (or more as needed).  Pour zucchini and tomato mixture onto the spaghetti squash and toss again.
               Add a bit of lemon as needed to taste. 
              4.  Divide into bowls and garnish with parmesan cheese as desired. 
Calories per serving:  100, Total Fat 4g., Cholesterol 0mg., and best of all, my kids eat it like pasta!

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