- 2 lb spaghetti squash, halved lengthwise and seeded
- 2 Tbsp olive oil
- 1 medium red onion, thinly sliced
- 1 zucchini (8 ounces), cut into 1/2” dice
- 4 medium tomatoes, diced
- 1/4 tsp salt
- 1/4 tsp coarsely ground pepper
1/2 cup reduced-fat grated Parmesan cheese (optional)
- 1 small lemon, sliced
Place the squash halves, cut side 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 Tbs. oil. Add onion and cook over medium heat 3 minutes until translucent. Add zucchini cook 4-5 minutes until beginning to brown. Add tomatoes, salt and pepper. Reduce heat; simmer gently 10 minutes.
Using a fork, scrape the squash strands into a bowl. Toss with remaining oil. Mound squash in the center of 4 pasta bowl and spoon vegetable mixture around the squash. Drizzle with more oil, and garnish with Parmesan cheese, if using. Add the lemon slices. Serves 4.
The South Beach Diet by Arthur Agatston, MD.
- Cals 190
- Total Fat 9g
- Sat Fat 1g
- Chol 0mg
- Sodium 199mg
- Fiber 6g
- Carbs 28g
- Pro 7g