Serve with spaghetti and meatballs.
Serves 6, 1/2 cup per serving II Preparation time: 5 minutes II Microwave time: 10 to 14 minutes
- 1/2 medium spaghetti squash (about 1-1/2 pounds), seeds and strings discarded
- 2 tablespoons water
- 14.5 ounce can no-salt-added stewed tomatoes, drained
- 1/4 teaspoon dried Italian seasoning, crumbled 1/8 teaspoon pepper
- 1/4 cup shredded or grated Parmesan cheese
- Put the squash with the cut side down in a microwaveable baking dish. Add the water. Microwave, covered on 100% powet (high) for 10 to 14 minutes, or until the pulp can just be pierced with a fork. Drain well.
- Using a potholder, hold the squash in one hand. With a fork, shred the pulp into strands, letting them fall into the baking dish.
- Stir in the tomatoes, Italian seasoning, and pepper. Sprinkle with the Parmesan.
Buy a 3-pound squash and cut it in half lengthwise. Use one piece for the recipe, and cover and refrigerate the other piece to use later. The uncooked squash will stay fresh for up to one week. Use it as you would spaghetti, such as with either pasta sauce or fresh herbs and olive oil, or toss the cooked squash with vinaigrette and vegetables, then chill the mixture and serve it like a pasta salad.
- Calories 56
- Total fat 1.0 g
- Saturated fat 0.5 g
- Cholesterol 2 mg
- Sodium 82 mg
- Carbohydrate 10 g
- Fibre 2 g
- Sugars 5 g
- Protein 2 g
- Dietary exchanges 1/2 starch
– from the book, “Quick & Easy Cookbook”, by the American Heart Association