Italian-Style Spaghetti Squash

Recipe Photo: Italian-Style Spaghetti Squash
Author
Katie Kambridge
Source of Recipe
The South Beach Diet - p. 229
Serves/Makes/Yields
4
Recipe Description

South Beach Diet - Phase Two

Ingredients

2 pounds spaghetti squash, halved lengthwise and seeded

2 tablespoons olive oil

1 medium red onion, thinly sliced

1 zucchini (8 ounces), cut into 1/2" dice

4 medium tomatoes, dices

1/4 teaspoon salt

1/4 teaspoon coarsely ground pepper

1/2 cup reduced-fat grated Parmesan cheese (optional)

1 small lemon, sliced 

 

Preparation

1. Place the squash halves, cut sides down, in a glass baking dish. Add 1/4 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 Information