Place the squash halves, cut side down, in a glass baking dish. Add 1/4 cup water and cover with plastic wrap. Microwave on high for 8-10 minutes until tender; cool slightly.
Meanwhile, in a large skillet, heat 1 Tbs. oil. Add onion and cook over medium heat 3 minutes until translucent. Add zucchini cook 4-5 minutes until beginning to brown. Add tomatoes, salt and pepper. Reduce heat; simmer gently 10 minutes.
Using a fork, scrape the squash strands into a bowl. Toss with remaining oil. Mound squash in the center of 4 pasta bowl and spoon vegetable mixture around the squash. Drizzle with more oil, and garnish with Parmesan cheese, if using. Add the lemon slices. Serves 4
The South Beach Diet by Arthur Agatston, MD
Nutrition Info: Cals 190, Total Fat 9g, Sat Fat 1g, Chol 0mg, Sodium 199mg, Fiber 6g, Carbs 28g, Pro 7g