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Wednesday, July 14, 2010

A new recipe for Spaghetti Squash

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.

Bon Appetite!

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