7. PASTA WITH SPAGHETTI SQUASH & TOMATOES
Ingredients
about 1 lb, 1 spaghetti squash (about 2 1/2 lb)
about 4 oz al dente (8 oz spaghetti)
1/2 tsp EVOO
I threw in 4 cloves and take them out at the end (1 tsp minced Garlic)
4 large ripe tomatoes (about 1 1/2 lb), cut in bite-sized pieces
1 tsp salt
1/4 tsp pepper
I used parmesan shaved or (4 oz part-skim mozzarella, diced about 1 cup)
I used fresh oregano because that was what I bought that week! (1 cup fresh basil leaves, stacked, rolled up and cut crosswise in narrow strips)
Directions
To cook on stovetop: Place squash in a large pot with enough water to cover when held down. Bring to a boil, cover and cook 35 to 40 minutes until squash can be pierced easily.
When cool enough to handle, cut squash in half lengthwise and discard seeds and strings. With fork, scrape out spaghetti-like strands and place in a large serving bowl.
Cook pasta according to package directions. Drain and add to squash in serving bowl.
Add oil and garlic to pot and cook 1 minute over medium heat. Add tomatoes, salt and pepper, and cook 2 minutes or until hot. Add to serving bowl with the cheese add basil. Toss to mix well.
2 servings: calories 403 total fat 8 g, saturated fat 0 g, cholesterol 16 mg, sodium 738 mg, total carbohydrates 8 g Dietary fiber 0 g, protein 18 g. ''
Ingredients
about 1 lb, 1 spaghetti squash (about 2 1/2 lb)
about 4 oz al dente (8 oz spaghetti)
1/2 tsp EVOO
I threw in 4 cloves and take them out at the end (1 tsp minced Garlic)
4 large ripe tomatoes (about 1 1/2 lb), cut in bite-sized pieces
1 tsp salt
1/4 tsp pepper
I used parmesan shaved or (4 oz part-skim mozzarella, diced about 1 cup)
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| This is what it looks like before I pack it up for lunch!!!! |
Directions
To cook on stovetop: Place squash in a large pot with enough water to cover when held down. Bring to a boil, cover and cook 35 to 40 minutes until squash can be pierced easily.
When cool enough to handle, cut squash in half lengthwise and discard seeds and strings. With fork, scrape out spaghetti-like strands and place in a large serving bowl.
Cook pasta according to package directions. Drain and add to squash in serving bowl.
Add oil and garlic to pot and cook 1 minute over medium heat. Add tomatoes, salt and pepper, and cook 2 minutes or until hot. Add to serving bowl with the cheese add basil. Toss to mix well.
2 servings: calories 403 total fat 8 g, saturated fat 0 g, cholesterol 16 mg, sodium 738 mg, total carbohydrates 8 g Dietary fiber 0 g, protein 18 g. ''
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