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Spaghetti Squash with Tomatoes

It's a wonderful alternative to pasta and a great way to show how tasty vegetables can be.—Michelle Smith, Eldersburg, Maryland

6 ServingsPrep: 10 min. Bake: 35 min.

Ingredients

1 medium spaghetti squash (2-1/2 pounds)
2 tablespoons water
1/2 cup chopped sweet red or green pepper
1/2 cup sliced green onions
2 large tomatoes, seeded and chopped
2 tablespoons minced fresh parsley
2 teaspoons minced fresh dill or 3/4 teaspoon dill weed
2 teaspoons minced fresh basil or 3/4 teaspoon dried basil
1/2 teaspoon salt
2 tablespoons grated Parmesan cheese

Directions

Cut squash in half lengthwise; discard seeds. Place squash cut side
down in a 15-in. x 10-in. x 1-in. baking pan; add 1/2 in. of hot
water. Bake, uncovered, at 350° for 30-40 minutes. Drain water
from pan; turn squash cut side up. Bake 5 minutes longer or until
squash is tender.
Meanwhile, in a nonstick skillet, bring water to a boil over medium
heat; add pepper and onions. Cook and stir for 2 minutes. Stir in
the tomatoes, parsley, dill, basil and salt. Bring to a boil. Reduce
heat; simmer, uncovered, for 5 minutes or until tender.
When squash is cool enough to handle, scoop out pulp, separating
strands with a fork; place in a large bowl. Add tomato mixture and

2 of 2

Spaghetti Squash with Tomatoes (continued)

Directions (continued)

toss to combine. Sprinkle with cheese.
Yield: 6 servings.

Nutrition Facts: One serving (3/4 cup) equals 86 calories, 2 g fat (1 g saturated fat), 1 mg cholesterol, 266 mg sodium, 17 g carbohydrate, 3 g fiber, 3 g protein. Diabetic Exchanges: 1 starch.