Spaghetti Squash Primavera
Makes 4 servings
|1||medium spaghetti squash (about 3 pounds)|
|1||can (28 ounces) low-sodium diced tomatoes|
|2||cups sliced fresh mushrooms|
|1||cup grated carrot|
|1/4||cup diced red bell pepper|
|1/2||cup frozen green peas|
|1||teaspoon Italian seasoning or oregano|
|1||teaspoon minced garlic|
|1||tablespoon balsamic vinegar|
|1/4||cup shredded Parmesan cheese|
- Pierce spaghetti squash to center in several places. Place on microwavable plate; microwave on HIGH 12 to 14 minutes. (If oven doesn't have a turntable, turn squash three times during cooking.) Remove from microwave; cut in half lengthwise. When cool enough to handle, scrape out seeds. Set aside.
- Place tomatoes in 2-1/2-quart heavy saucepan; bring to a boil over medium-high heat. Add mushrooms, carrots, bell pepper, peas, Italian seasoning, garlic and vinegar. Reduce heat; cover and simmer 15 minutes or until sauce is thick.
- To serve, shred spaghetti squash with fork into four pasta bowls, about 1 cup per bowl. Top with 1 cup sauce. Garnish each serving with cheese.
To round it out
Serve with a large green salad and your favorite bottled low-fat dressing.
|Serving Size:||1/4 of squash with 1 cup sauce|
|Saturated Fat||1 g|
|Total Fat||3 g|
|Calories from Fat||14 %|
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