Ingredients
2 lbs spaghetti squash - halved lengthwise & seeded
2 T olive oil -divided
1 medium red onion -- thinly sliced
1 C zucchini -- diced
4 medium tomatoes -- diced
1/4 tsp salt
1/4 tsp coarsely ground pepper
1/2 C RF grated Parmesan cheese - optional
1 sm lemon - sliced
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 T of oil, Add onion and cook over medium-high heat for 3 minutes until translucent… Add zucchini and cook 4-5 minutes until it begins to brown, Add tomatoes, salt & pepper. Reduce heat; simmer gently for 10 minutes.
Using a fork, scrape the squash strands into a bowl. Toss with remaining 1 T oil. Mound the squash in the center of 4 pasta bowls and spoon the vegetable mixture around the squash. Sprinkle with grated Parmesan cheese. Garnish with lemon slices.
Yields 4 servings: 4 units per serving
190 Calories; 9g Fat (1g Sat Fat); 6g Fiber
5 Vegetable; 0 Fruit; 1 1/2 Fat.
NOTES : Units calculated @ 4 (reduce to 3 pts by eliminating 1T oil tossed with squash)
