Spaghetti Squash continued – My Sister’s Recommendation

Here’s the spaghetti squash recipe from my sister. Her comments are as follows:

The squash took 15 minutes more than this suggested, so plan on longer cooking times. I would use roma tomatoes next time, just for the firmness of them. I used regular black pepper and would probably opt to put it on before serving the dish for “presentation” purposes.  I also used more than it suggested and maybe just a tad too much, but it still was SUPERDELICIOUS.  I would make this again and again and again. Did I say again??? I did not use any lemon, but will try that next time. Oh and I don’t have a clue if the Parmesan was low fat but I did use fresh (grated myself).

The recipe is from Vegetarian Times, January 2004

Italian-Style Spaghetti Squash

Serves 4

  • 2 lb. spaghetti squash, halved lengthwise and seeded
  • 2 Tbs. olive oil
  • 1 medium-sized red onion, thinly sliced
  • 1 zucchini (8 oz.), diced
  • 4 medium-sized tomatoes, diced
  • 1/4 tsp. salt
  • 1/4 tsp. coarsely ground black pepper
  • 1/2 cup reduced-fat grated Parmesan cheese for garnish, optional
  • 1 small lemon, sliced


  1. Preheat oven to 350F.
  2. 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.
  3. 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 to 5 minutes, or until zucchini begins to brown. Add tomatoes, salt and pepper. Reduce heat to low, and cook, uncovered, for about 10 minutes.
  4. Using a fork, scrape squash strands into a bowl. Toss with remaining 1 tablespoon of oil. Mound squash in the centers of four pasta bowls. Spoon vegetable mixture around or over squash strands, dividing vegetables equally among bowls. Drizzle with more oil, if desired, and garnish with Parmesan cheese. Add lemon slices, and serve.

Annie’s comments:

Really looking forward to trying this one later this year when zucchini and tomatoes are in season at their best.


One thought on “Spaghetti Squash continued – My Sister’s Recommendation

  1. This looks great and I will try it soon… Just got my first spaghetti squash… now if I can get the old girl to cook…
    thanks to you and Gwen.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s