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Italian-Style Spaghetti Squash

Source of Recipe

south beach diet


Recipe Introduction

This light, fresh, Phase 2-appropriate dinner recipe, made with diced tomatoes and Parmesan cheese, is a great alternative when you'd like a plate of pasta. Serve it with a salad and steak or vegetarian meatballs for a complete meal.

List of 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, diced
1/4 teaspoon salt
1/4 teaspoon coarsely ground pepper
1/2 cup reduced-fat grated Parmesan cheese (optional)
1 small lemon, sliced


Recipe

Instructions 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.

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. Add the lemon slices.