Ingredients:
1 medium spaghetti squash
2 tablespoons olive oil
1 large Spanish onions ( cut into long stripes)
1 garlic cloves ( finely chopped)
1 small zucchini ( cut lengthwise into stripes)
1 small yellow squash ( cut lengthwise into stripes)
1 medium red bell peppers ( seeded and cut length-wise into stripes)
2 cups canned crushed tomatoes
1 cup loosely packed fresh basil ( chopped)
1/2 teaspoon salt
1/8 teaspoon ground black pepper
Directions:
Prick spaghetti squash all over with a fork. Place it in the microwavable dish or on a paper towel. Microwave on high for 15-20 minutes or until it softens. Remove form microwave and let cool.
When the squash is cooled, cut in half length-wise, then scrape out seeds and throw them away. Set squash aside.
Warm 1 tbsp olive oil in large saucepan over medium heat. Add the onion and garlic. Stirring often for about 10 minutes, or until onion browns. Add water, 1 tbsp at a time, as necessary to prevent burning. Add remaining 1 tbsp oil, zucchini, yellow squash and bell pepper to pot, and cook for about 10 minutes, or until vegetables soften slightly.
Add tomato puree/ or canned tomatoes and basil and simmer over low heat for 15 minutes.
While sauce is simmering, gently remove spaghetti squash strands using 2 forks and add to sauce. Stir in salt and pepper and cook for 1 to 2 minutes longer or until squash is heated through.
Per serving: 97 calories/ 3g protein/ 16g carbs/ 4g fat/ 1g sat. fat / 0 mg chol / 4g fiber / 386mg sodium.
Servings: 8
Time preparation: 20 min.
Time total: 50 min.