By Ana Maria Salaverry, community health worker
Recipe of the Month: Italian-style Spaghetti Squash
Vegetables are the star of this tasty dish.
2 pounds spaghetti squash, halved lengthwise and seeded
2 tablespoons olive oil
1 medium red onion, thinly sliced
1 zucchini, diced
4 medium tomatoes, diced
1/4 teaspoon salt
1/4 teaspoon coarsely ground pepper
1/2 cup reduced-fat grated Parmesan cheese
1 small lemon, sliced
Place the squash halves, cut sides down, in a glass baking dish. Add 1/4 cup water and cover with foil. Bake in the oven on 380 F for 30-45 minutes until tender.
While the squash is cooking, heat one tablespoon of the oil in a large skillet. 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 and simmer gently for 10 minutes.
Remove the squash from the oven and let it cool slightly. Using a fork, scrape the squash strands into a bowl and toss them 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. Add the lemon slices to the side of the plate and serve.
Tip: Serve this dish with fresh summer fruit for a colorful, satisfying meal that is full of vitamins and nutrients.