Spaghetti Squash with Tomatoes
Source of Recipe
WW Boards
Recipe Introduction
6 Servings @ 0 Points
List of Ingredients
1 two-three pound spaghetti squash
1 small red or green bell pepper, chopped
1/2 cup sliced green onions
2 Tbsp. water
2 large tomatoes, chopped
2 Tbs. snipped fresh parlsey
2 tsp. fresh dill (1/2 tsp. dried)
2 tsp. fresh basil (1/2 tsp. dried)
Recipe
1. Halve squash lengthwise and scoop out seeds. Place halves, cut side down, in a large baking dish. Bake in a 350 oven for 30-40 minutes, or until tender. ( Reduce cooking time by piercing several times with a sharp knife and baking in microwave 10-15 minutes on HI)
2. While squash is cooking, in a nonstick skillet combine pepper, onions and water. Bring to a boil, reduce heat. simmer uncovered for 2 minutes. Stir in tomatoes, parsley, dill and basil. simmer uncovered for 5 minutes more, or until desired consistency.
3. Using two forks, remove stringy pulp from squash and place on serving platter. Spoon tomato mixture over squash, toss gently to serve. (Optional -- add some parmesan cheese and/or low-fat sour cream and add points accordingly
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