Thursday, October 27, 2011
Italian Style Spaghetti Squash (Vegetables with Love Italian-Style!)
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!