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.

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