Italian spaghetti squash parmesan
12 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | 2 lb spaghetti squash; (2 to 3) | |
| ⅓ | cup | Water |
| 1 | small | Onion; chopped |
| 1 | tablespoon | Low calorie margerine |
| ½ | pounds | Yellow squash; sliced |
| ½ | cup | Carrrot; shredded |
| ½ | cup | Bell pepper; chopped |
| 2 | mediums | Tomatoes; seeded&diced |
| 3 | tablespoons | Fresh parsley; chopped |
| ⅛ | teaspoon | Salt |
| 1½ | teaspoon | Fresh basil; chopped |
| ⅛ | teaspoon | Pepper |
| 1 | tablespoon | Grated parmesan cheese |
Directions
Pierce spaghetti squash at random, using a fork; place in a 12x8x2" baking dish. Microwave at HIGH for 10 min. Cut in half lengthwise, re- move and discard seeds. Place spaghetti squash, cut side up, in baking dish add water. Cover with heavy-duty plastic wrap and vent. Microwave at HIGH for 10 - 12 min or until tender, turning dish after 5 min. Drain spaghetti squash and cool. Using a fork, remove spaghetti-like strands to yield 3 c; set aside in a large bowl. Discard shells. (Reserve any re- mainng spaghetti-like strands for use in othe recipes. Combine onion and margerine in baking dish; cover and microwave at HIGH for 1-2 min or until tender.
Add yellow squash, carrot and bell pepper; cover and microwave at HIGH for 3 min or until crisp-tender. Add yellow squash mixtue to reserved spaghetti squash. Add tomatoes, parsley, minced basil, salt and pepper; toss gently to mix. Return mix- ture to dish, and sprinkle with cheese. Garnish with a sprig of fresh basil, if desired. Serve immediately. (about 52 calories per 2/3c serving) Protein 1½ / Fat 1⅒ / Carbohydrate 10½ / Cholesterol 0 / Iron ⅘ / Sodium 66 / Calcium 42 Converted by MM_Buster v2.0l.