I love Spaghetti!! I would have it every week if my family loved it as much-lol. I do still make traditional spaghetti occasionally. I make my own sauce (using turkey instead of beef) and we use healthier pasta (whole grain or veggie based). That recipe in a future post. Here is my new ‘go-to’ recipe for fulfilling that desire for some flavor-filled pasta and sauce!
Yummo!!
Italian Style Spaghetti Squash-aka-Skinny Spaghetti
2 lbs. spaghetti squash, halved lengthwise and seeded
2 T. olive oil
1 med. red onion, thinly sliced
1 zucchini, diced
4 medium tomatoes, diced (or one can diced tomatoes)
¼ t. salt
¼ t. pepper
½ c. reduced fat parmesan cheese
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.
Serves 4
190 cal
5 g protein
28 g carbs
9 g fat
199 g sodium
0 mg cholesterol
6 g fiber
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