Italian-Style Spaghetti Squash

From Rachels’ Kitchen

Total Time: 70 mins | Yield: 4 Servings | Protein 5 g

Ingredients

• 2 pounds spaghetti squash, halved lengthwise and seeded

• 2 Tablespoons olive oil

• 1 medium red onion, thinly sliced (or white onion)

• 1 zucchini (8 oz), cut into ½ in, diced

• 4 medium tomatoes, diced

• ¼ teaspoon salt

• ¼ teaspoon coarsely ground pepper

• ½ cup reduced-fat Parmesan cheese, grated

• 1 small lemon, thinly sliced

Instructions

1. Preheat the oven to 400 degrees F.

2. Slice the spaghetti squash in half lengthwise and scoop out the seeds and ribbing. Drizzle the inside of the squash with olive oil and sprinkle with salt and pepper.

3. Place the spaghetti squash cut side down on the baking sheet and use a fork to poke holes. Roast for 30 to 40 minutes or until lightly browned on the outside, fork tender, but still a little bit firm. The time will vary depending on the size of your squash. I also find that the timing can vary from squash to squash.

4. Remove from the oven and flip the squash so that it’s cut side up. When cool to the touch (about 10–15 min).

5. While the squash is cooling, in a large skillet, heat 1 Tablespoon of the oil. Add the onion and cook over medium-high heat for 3 minutes until the onion is translucent. Add the zucchini begins to brown. Add the tomatoes, salt, and pepper. Reduce the hear; simmer gently for 10 minutes.

6. Using a fork, scrape the squash strands into a bowl. Toss with the remaining Tablespoon of oil. Mound the squash in the center of 4 pasta bowls and spoon the vegetable mixture around the squash. Drizzle with more oil, if desired, and garnish with Parmesan cheese, if using. Add the lemon slices on the side.

   TIP: If you have a squash that is larger than 2 pounds, separate the squash for this recipe in one bowl (I would say it is about 2 cups).

Recipe from the South Beach Diet Cookbook
Squash roasting instructions from Love and Lemons