Okay after a month I am back in the kitchen cooking up some low carb dinners. Clay & I are still on our diet plan and I am happy to report our diligent eating habits have paid off. I have lost 15 lbs and he has lost 20 ( why do men lose more quickly than women? A great question but never mind) Here is the tasty treat I served tonight. We both loved the tangy flavors and will have this one agian. I hope you will try it too. Please let me know what you think of it.
Italian-Style Spaghetti Squash
2 pounds spaghetti squash, halved lengthwise and seeded
2 Tablespoons olive oil
1 medium onion, thinly sliced
1 zucchini * 8 ounces* cut into diced pieces
1 med can Italian diced stewed tomatoes
4-5 crimini mushrooms sliced
¼ teas. Salt
¼ teas coarse ground pepper
½ cup grated parmesan cheese
1 small lemon sliced
Place the squash cut side down in a glass baking dish and microwave 8-10 minutes until tender. Cool slightly
Meanwhile in a large skillet, heat 1 T olive oil. Add the onions and cook over medium heat for 3-4 minutes until the onions are translucent. Add the diced zucchini and cook another 4-5 minutes until zucchini begins to brown. Add the tomatoes mushrooms & salt & pepper. Reduce heat and simmer gently for 10 minutes.
Using a fork , scrape the squash into a bowl. It will really look like spaghetti pasta....Toss with the remaining 1 Tablespoon olive oil . Mound the squash in the center of a bowl and spoon the vegetable mixture around the squash. Sprinkle with the a bit more olive oil if desired. and garnish with the parmesan cheese and add sliced lemon.
