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Italian-Style Spaghetti Squash

Ingredients
2 lb spaghetti squash, halved lengthwise
and seeded

2 Tbsp olive oil

1 medium red onion, thinly sliced

1 zucchini (8 ounces), cut into 1/2” dice 

4 medium tomatoes, diced

1/4 tsp salt

1/4 tsp coarsely ground pepper
 
1/2 cup reduced-fat grated Parmesan cheese (optional)

1 small lemon, sliced


 

 



back home

Directions
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