Makes: 4 servings
Total Time: 45 min
2 lb. spaghetti squash, halved lengthwise and seeded
2 tablespoons olive oil, divided
1 medium red onion, thinly sliced
8 oz. zucchini, diced
4 medium tomatoes, diced
1/4 teaspoon salt
1/4 teaspoon coarsely ground black pepper
1/2 cup Parmesan cheese, for optional garnish
1 small lemon, sliced
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Preheat oven to 350 degrees. Place squash halves, cut side down, in baking dish. Add 1/4 cup water, and cover dish with foil. Bake for about 30 minutes, or until tender. Remove from oven and cool slightly.
Meanwhile, heat 1 tablespoon oil in a large skillet over medium-high heat. Add onion, and cook for 3 minutes, or until onion is translucent. Add zucchini, reduce heat to medium, and cook for 4 or 5 minutes or until zucchini begins to brown. Add tomatoes, salt and pepper. Reduce heat to low, and cook, uncovered, for about 10 minutes.
Use a fork to scrape squash strands into a bowl. Toss with remain tablespoon of oil. Mound squash in four pasta bowls. Equally divide vegetable mixture, spooning around or over squash strands. Drizzle with more olive oil if desired and garnish with Parmesan cheese. Add lemon slices and serve.
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