Italian Style Spaghetti Squash
Recipe Center

Italian Style Spaghetti Squash
Italian Style Spaghetti Squash
1 small spaghetti squash (about 2 lb.)
2 tbsp. extra virgin olive oil
1 small onion peeled, sliced and quartered
1/2 fennel bulb cut into matchstick-size pieces
1 medium zucchini cut into julienne strips
2 cloves garlic minced
3 medium tomatoes on the vine seeded and diced
1/4 cup Parmesan cheese, plus extra for passing shredded
3 tbsp. snipped fresh basil
pepper to taste Freshly ground
Salt to taste (optional)
Prep time: 15 minutes, Cook time: 30 minutes

Pierce squash with the tip of a small sharp knife and
microwave on HIGH for 5 minutes per pound. Let cool
slightly, then cut in half and scrape out seeds. Scrape
squash with a fork to form spaghetti-like strands.
Meanwhile, while squash is cooking, heat oil in a large
skillet. Add onion and fennel; cook for 10 minutes or until
softened. Add zucchini and garlic; cook and stir for 5
minutes more. Add tomatoes and cooked squash; cook, stirring
frequently, until all ingredients are hot. Stir in cheese
and basil; season to taste. Serve with additional Parmesan
cheese, if desired.

Makes 6 servings.
Nutritional Information:
130 calories, 3 g protein,7 g total fat (1.5 g sat., 0 g trans), 16 g carbohydrate, 4 g fiber, 6 g sugar, 5 mg cholesterol, 110 mg sodium, 2 points