Italian-Style Spaghetti Squash with Zucchini Recipe

Italian cuisine is known for its use of fresh, vibrant ingredients and bold flavors. This recipe for Italian-Style Spaghetti Squash with Zucchini is a perfect example of how simple, rustic ingredients can be transformed into a delicious and satisfying meal. Not only is this dish a healthier alternative to traditional pasta, but it also showcases the versatility of spaghetti squash as a delicious, low-carb substitute.

Spaghetti squash is a unique vegetable that, when cooked, yields lon...

1 pound spaghetti squash, halved lengthwise and seeded
1 tablespoon olive oil
½ medium red onion, thinly sliced
½ medium zucchini, cut into 1/2 inch dice
2 medium tomatoes, diced
⅛ teaspoon salt
⅛ teaspoon coarsely ground pepper
¼ cup reduced-fat grated Parmesan cheese
½ small lemon, sliced

Information

Servings: 4
Yield: 4 servings

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.

Nutrition

99 cal.

Total Fat: 4g
Saturated Fat: 1g
Sodium: 200mg
Total Carbohydrate: 13g
Dietary Fiber: 4g
Total Sugars: 6g
Protein: 4g
Vitamin C: 27mg
Calcium: 107mg
Iron: 1mg
Potassium: 383mg

How to Make Italian-Style Spaghetti Squash with Zucchini - A Step-by-Step Guide

Ingredients

Information

Nutrition

99 cal.

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