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Italian-Style Spaghetti Squash - Phase 1


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Serves 4 | Prep Time | Cook Time

Ingredients

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


DIRECTIONS


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.


Servings Per Recipe: 4


Amount Per Serving


Calories: 100


Total Fat: 4g


Cholesterol: 0mg


Sodium: 201mg


Total Carbs: 13.6g


Dietary Fiber: 3.5g


Protein: 3.4g


Pairs Well With


Notes

South Beach Diet

Servings Per Recipe: 4

Amount Per Serving

Calories: 100

Total Fat: 4g

Cholesterol: 0mg

Sodium: 201mg

Total Carbs: 13.6g

Dietary Fiber: 3.5g

Protein: 3.4g

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