If you've never cooked with spaghetti squash, I highly recommend you give it a try. Once it's roasted in the oven, the flesh comes off in strands that resemble spaghetti. Treat it as you would pasta and toss with a simple vegetable saute and you've got a carb-free, vegetarian-friendly meal. This recipe is highly versatile, so sub in whatever veggies you have on hand; mushrooms, peppers, even a green like kale would be delicious. Check it out now.
From Vegetarian Times Ingredients 2 lb. spaghetti squash, halved lengthwise and seeded Directions Serves 4.
Italian-Style Spaghetti Squash
2 Tbs. olive oil
1 medium-sized red onion, thinly sliced
1 zucchini (8 oz.), diced
4 medium-sized tomatoes, diced
1/4 tsp. salt
1/4 tsp. coarsely ground black pepper
1/2 cup reduced-fat grated Parmesan cheese for garnish, optional
1 small lemon, sliced
From Vegetarian Times
2 lb. spaghetti squash, halved lengthwise and seeded