DINNER
Veggie Pasta
Amount of calories:
150 calories per serving
Contains:
2 pounds spaghetti squash, halved lengthwise and seeded
2 tablespoons extra virgin olive oil
1 red onion, sliced
1 zucchini, diced
1 yellow squash, diced
3 tomatoes, diced
1 clove garlic, minced
1⁄2 red pepper, diced
1⁄4 teaspoon salt
1⁄4 teaspoon pepper
1⁄2 cup freshly grated reduced-fat Parmesan cheese
Method of Preparation
Place the spaghetti squash halves, cut sides down, in a glass baking dish. Add
1⁄4 cup water and cover with plastic wrap. Microwave on high 10 minutes until
tender. Meanwhile, heat 1 tablespoon of the olive oil in a large skillet. Add the
onion and cook over medium heat 3 minutes. Add the zucchini and yellow
squash and cook 4 minutes. Add the tomatoes, garlic, and red pepper. Reduce
heat and let simmer 10 more minutes. Using a fork, scrape the spaghetti
squash strands into a bowl. Toss with the remaining tablespoon of olive oil.
Spoon the spaghetti squash into the center of 4 pasta bowls. Pour the vegetable
mixture over the top. Season to taste with salt and pepper. Garnish
with low-fat Parmesan cheese as desired.
