World Bodybuilding

DINNER

Veggie Pasta


Amount of calories: 150 calories per serving

Contains:
2 pounds spaghetti squash, halved lengthwise and seeded
2 tablespoons extra virgin olive oil
1 red onion, sliced
1 zucchini, diced
1 yellow squash, diced
3 tomatoes, diced
1 clove garlic, minced
1⁄2 red pepper, diced
1⁄4 teaspoon salt
1⁄4 teaspoon pepper
1⁄2 cup freshly grated reduced-fat Parmesan cheese

Method of Preparation
Place the spaghetti squash halves, cut sides down, in a glass baking dish. Add 1⁄4 cup water and cover with plastic wrap. Microwave on high 10 minutes until tender. Meanwhile, heat 1 tablespoon of the olive oil in a large skillet. Add the onion and cook over medium heat 3 minutes. Add the zucchini and yellow squash and cook 4 minutes. Add the tomatoes, garlic, and red pepper. Reduce heat and let simmer 10 more minutes. Using a fork, scrape the spaghetti squash strands into a bowl. Toss with the remaining tablespoon of olive oil. Spoon the spaghetti squash into the center of 4 pasta bowls. Pour the vegetable mixture over the top. Season to taste with salt and pepper. Garnish with low-fat Parmesan cheese as desired.