Italian Style Spaghetti Squash-aka-Skinny Spaghetti
Equipment
- glass baking dish
- skillet
Ingredients
- 2 lbs spaghetti squash, halved lengthwise and seeded
- 2 tbsp olive oil
- 1 medium red onion, thinly sliced
- 1 zucchini, diced
- 4 4 medium tomatoes, diced or 1 can diced tomatoes
- ¼ tsp salt
- ¼ tsp pepper
- ½ cup reduced fat parmesan cheese
Notes
Place the seeded squash halves, cut side down, in a glass baking dish. Add ¼ cup of water and cover with plastic wrap. Microwave on high for 8-10 min. until tender. Cool and then scrap pulp from skin-it will look like spaghetti noodles.
Meanwhile, in a skillet, heat the olive oil, add the onion and cook until translucent, med. heat about 3-5 min. add the zucchini and cook 4-5 min longer until it is tender and slightly browned. Add the tomatoes and salt/pepper and simmer on low for about 10 min.
Serve the sauce over the noodles, and top with a little parm cheese.
5 g protein
28 g carbs
9 g fat
199 g sodium
0 mg cholesterol
6 g fiber
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