| Servings |
servings
|
Ingredients
- 2 pounds Spaghetti Squash halved lengthwise and seeded
- 2 tablespoons Olive Oil
- 1 medium Red Oinion thinly sliced
- 8 ounce Zucchini cut into 1/2" dice
- 4 medium Tomatoes diced
- 1/4 teaspoon Salt
- 1/4 teaspoon Ground Pepper
- 1/2 cup Parmesan Cheese optional
- 1 small Lemon sliced
Ingredients
|
Instructions
- Preheat oven to 400°F.
- Use a large knife to cut the spaghetti squash lengthwise from stem to tail. Lightly coat the flesh with cooking spray, and place cut-side down on a baking sheet. Bake for 30 to 40 minutes, under tender. Let sit until cool enough to handle.
- 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.
Share this Recipe