Italian-Style Spaghetti Squash

Italian-Style Spaghetti Squash

"A great dish when you're missing your pasta dinners."
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Ingredients

servings 99 cals
Serving size has been adjusted!
Original recipe yields 4 servings

Nutrition

  • Calories:
  • 99 kcal
  • 5%
  • Fat:
  • 3.9 g
  • 6%
  • Carbs:
  • 13.3g
  • 4%
  • Protein:
  • 3.5 g
  • 7%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 200 mg
  • 8%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Place the squash halves, cut sides down, in a glass baking dish. Add 1/8 cup water and cover with plastic wrap. Microwave on high for 8-10 minutes until tender; cool slightly.
  2. Meanwhile, in a large skillet, heat 1 tablespoon of the oil. Add the onion and cook over medium-high heat for 3 minutes until the onion is translucent. Add the zucchini and cook for 4-5 minutes until the zucchini begins to brown. Add the tomatoes, salt, and pepper. Reduce the heat; simmer gently for 10 minutes.
  3. Using a fork, scrape the squash strands into a bowl. Toss with the remaining tablespoon of oil. Mound the squash in the center of 4 pasta bowls and spoon the vegetable mixture around the squash. Drizzle with more oil, if desired, and garnish with Parmesan cheese, if using. Add the lemon slices.

Footnotes

  • Note
  • This recipe is optimal for Phase 1 of the South Beach Diet.
  • Copyright(C) 2003 Waterfront Media, Inc. All rights reserved.
  • See more from The South Beach Diet Online.

Reviews

Read all reviews 74
  1. 87 Ratings

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Most helpful positive review

This was almost verging on excellent. I had never cooked a squah of any kind before and I found this to be very easy. Neither of us had ever eaten spaghetti squash before tonite and it is now ...

Most helpful critical review

Instead of the microwave, i baked the squash in the oven at 350 for about 35 min. Don't skip the cheese!

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This was almost verging on excellent. I had never cooked a squah of any kind before and I found this to be very easy. Neither of us had ever eaten spaghetti squash before tonite and it is now ...

This was terrific! Such a wonderful, summery flavor. I added a couple of cloves of chopped garlic in with the onions as well as some Italian seasoning. I also used a can of drained diced toma...

First off, the hardest thing about this dish is cutting the squash in half. Since I was having trouble, I just microwaved the whole squash in the water. After 5 minutes, it was easy to cut, then...

I used 1/2 of a 3.5 pound spaghetti squash (the smallest I could find), and this recipe was perfect for 2 servings, but it wouldn't have fed four as a main dish. It was delicious, I just added a...

Instead of the microwave, i baked the squash in the oven at 350 for about 35 min. Don't skip the cheese!

I was so excited to find a recipe, replacing the pasta in some of my Italian dishes. However, the squash was a bit crunchy. Next time I will make sure to cook it longer.(I should've looked at th...

This recipe was really good. We've never had or made spaghetti squash before and my husband was really leary (due to a traumatic squash incident when he was young). I combined this recipe with...

This dish really hits the spot and is filling. I added 1/2 teap. minced garlic when I sauteed the tomatoes..sooo goood!

Actually I didn't really follow this recipe except to cook the squash, I followed the directions for the squash and it turned out perfectly! I just made regular spaghetti sauce (homemade) to pu...

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