Italian Spaghetti Squash Parmesan

12 servings

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Italian Spaghetti Squash Parmesan Ingredients

1 2 lb spaghetti squash; (2 to	2 md Tomatoes; seeded&diced
1/3 c Water	3 tb Fresh parsley; chopped
1 sm Onion; chopped	1/8 ts Salt
1 tb Low calorie margerine	1 1/2 ts Fresh basil; chopped
1/2 lb Yellow squash; sliced	1/8 ts Pepper
1/2 c Carrrot; shredded	1 tb Grated parmesan cheese
1/2 c Bell pepper; chopped

Instructions for Italian Spaghetti Squash Parmesan

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 1.5 / Fat 1.1 / Carbohydrate 10.5 / Cholesterol 0 / Iron 0.8 / Sodium 66 / Calcium 42 Converted by MM_Buster v2.0l.

Main Ingredient: PastaCuisine: Uncategorized