Italian-Style Spaghetti Squash recipe

4 servings

1 pound spaghetti squash, halved lengthwise and seeded

1 tablespoon olive oil

1/2 medium red onion, thinly sliced

1/2 medium zucchini, cut into 1/2 inch dice

2 medium tomatoes, diced

1/8 teaspoon salt

1/8 teaspoon coarsely ground pepper

1/4 cup reduced-fat grated Parmesan cheese (optional)

1/2 small lemon, sliced

Place the squash halves, cut sides down, in a glass baking dish.

Add 1/8 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 tablespoon of the oil.

Add the onion and cook over medium-high heat for 3 minutes until the onion is translucent.

Add the zucchini and cook for 4-5 minutes until the zucchini begins to brown.

Add the tomatoes, salt, and pepper.

Reduce the heat; simmer gently for 10 minutes.

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.