Spaghetti Squash with Tomatoes
1 medium spaghetti squash (2½ pounds)
2 tablespoons water
½ cup chopped sweet red or green pepper
½ cup sliced green onions
2 large tomatoes, seeded and chopped
2 tablespoons minced fresh parsley
2 teaspoons minced fresh dill or ¾ teaspoon dill weed
2 teaspoons minced fresh basil or ¾ teaspoon dried basil
½ teaspoon salt
2 tablespoons grated Parmesan cheese
1. Preheat oven to 350°F.
2. Cut squash in half lengthwise; discard seeds. Place squash cut side down in a baking dish. Fill dish with hot water to a depth of 1 inch. Cover and bake at 350° F for 30-40 minutes or until tender.
3. Meanwhile, in a nonstick skillet, heat water over medium heat; add pepper and onions. Cook and stir for 2 minutes. Stir in the tomatoes, parsley, dill, basil, and salt. Bring to a boil. Reduce heat; simmer, uncovered for about 5 minutes or until tender.
4. When squash is cool enough to handle, scoop out pulp, separating strands with a fork; place in a large bowl. Add tomato mixture and toss to combine. Sprinkle with cheese.
Serving size: ¾ cup
Total Fat: 2 g
Sat: 1 g
Protein: 3 g
Carb: 17 g
Fiber: 3 g
Cholesterol: 1 mg
Sodium: 266 mg
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