Italian-Style Spaghetti Squash
Vegetarian Times Issue: January 1, 2004 p.67
This squash resembles strands of spaghetti.
Directions
- Preheat oven to 350F.
- Place squash halves, cut side down, in baking dish. Add 1/4 cup water, and cover dish with foil. Bake for about 30 minutes, or until tender. Remove from oven, and cool slightly.
- Meanwhile, heat 1 tablespoon oil in a large skillet over medium-high heat. Add onion, and cook for 3 minutes, or until onion is translucent. Add zucchini, reduce heat to medium, and cook for 4 to 5 minutes, or until zucchini begins to brown. Add tomatoes, salt and pepper. Reduce heat to low, and cook, uncovered, for about 10 minutes.
- Using a fork, scrape squash strands into a bowl. Toss with remaining 1 tablespoon of oil. Mound squash in the centers of four pasta bowls. Spoon vegetable mixture around or over squash strands, dividing vegetables equally among bowls. Drizzle with more oil, if desired, and garnish with Parmesan cheese. Add lemon slices, and serve.
ingredient list
SERVES 4
- 2 lb. spaghetti squash, halved lengthwise and seeded
- 2 Tbs. olive oil
- 1 medium-sized red onion, thinly sliced
- 1 zucchini (8 oz.), diced
- 4 medium-sized tomatoes, diced
- 1/4 tsp. salt
- 1/4 tsp. coarsely ground black pepper
- 1/2 cup reduced-fat grated Parmesan cheese for garnish, optional
- 1 small lemon, sliced
Nutritional Information
Per SERVING:
| Calories |
160 |
| Protein |
3g |
| Total Fat |
8g |
| Saturated Fat |
1g |
| Carbs |
22g |
| Sodium |
190mg |
| Fiber |
5g |
| Sugar |
7g |
Log In + start saving recipes
Comments
Add a comment
This was a super tasty recipe! Made a few modifications - Cut squash in half and put face down on a small plate w/a little water, microwaved each half separately ~10 min. Used 2 small/med zucchini and cooked them a bit longer than stated, and also added the squash to the veg mix in the saucepan to mix all the juices together, rather than putting mix on top. With tomato liquid, was super moist, savory and delicious!!
superb! i used a can of tomatoes instead of whole tomatoes, some fresh oregano, added a crookneck squash, a big bell pepper, some basil and thyme and at the very end i stuck an immersion blender in and turned half if into a pureed sauce!
This was excellent! Quick and very tasty. I stuck to the recipe fairly religiously. I did microwave the squash (to save time), seeded the tomatoes, skipped the lemon and used more Parmesan cheese. Tossing the squash strands with the veggie mixture made for a more even distribution of flavor, in my opinion. Mixed chicken breast strips with my husband's portion, as this was our main dish. Highly recommended!
Rather than just tossing the spaghetti squash with oil, I decided to mix it with pesto to add a bit of extra flavor. I, too, then tossed the vegetable mixture with the squash rather than serving it on top of it. It turned out delicious. Thanks for the tasty recipe!