Wednesday, January 28, 2009
Spaghetti Squash Primavera
Have you had your quota of pasta this week? Here's a healthy alternative. Spaghetti squash is one of the many winter squashes. Once baked, you can pull the flesh out with a fork and it resembles spaghetti, although it does still taste like squash.
Serve this dish for a fast, easy meal. Add a large salad with low-fat dressing, and your meal is complete.
Spaghetti Sauce Primavera
1 medium whole spaghetti squash ( about 3 pounds)
1 can ( 28 oz.) low-sodium diced tomatoes
2 c. sliced mushrooms
1 c. grated carrot
1/4 c. diced red bell pepper
1/2 c. frozen green peas
1 t. Italian seasoning OR oregano
1 t. crushed garlic (fresh or prepared)
1 T. balsamic vinegar
1/4 c. shredded Parmesan cheese
1. Pierce spaghetti squash to center in several places. Place on a microwave safe plate and microwave for 20 minutes.. (If microwave lacks turntable, turn squash three times during cooking.)
Remove from microwave and slice in half lengthwise. When cool enough to handle, scrape out seeds. Set aside.
2. In 2 1/2-quart heavy saucepan over medium-high heat, add tomatoes and bring to a boil. Add mushrooms, carrots, bell pepper, peas, oregano, garlic, and vinegar. Lower heat, cover, and simmer until sauce is thick, about 15 minutes.
3. To serve, shred spaghetti squash with fork into four past bowls, about 1 c. per bowl. Top with 1 c. sauce. Garnish each serving with cheese.
YIELD: 4 servings.
Calories- 179, Total Fat - 3 g., Cholesterol - 4 mg, Sodium - 240 mg
If you like this blog, please look for my other blogs:
Thyme for Herbs
Tickling the Ivories