Italian-Style Spaghetti Squash - Phase 1
  • Servings: 4
  • 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
  2. 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.
  3. 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.
  4. 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.
  5. Servings Per Recipe: 4
  6. Amount Per Serving
  7. Calories: 100
  8. Total Fat: 4g
  9. Cholesterol: 0mg
  10. Sodium: 201mg
  11. Total Carbs: 13.6g
  12. Dietary Fiber: 3.5g
  13. Protein: 3.4g
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