Spaghetti Squash Italian Style

By tcasteel2000

Ingredients

• 1 tablespoon coconut oil cal.120 fat 14
• 2 lbs spaghetti squash
• 1/4 teaspoon Himalayan pink salt sod.760
• 1 teaspoon Italian seasoning
• 8 ounces zucchini
• 4 medium tomatoes, diced (romas are best)
• 1/2 cup low-fat Parmesan cheese
• 1 small lemon
• 1/4 teaspoon fresh ground pepper
• 1 red onion, diced
• 1 clove garlic, minced

Details

Servings 4
Adapted from familyoven.com

Preparation

Step 1

Bake the squash

In a large skillet, heat 1 Tbsp.

Add the onion and garlic, cook until translucent.

Add the zucchini and cook for 4-5 minutes until the zucchini begins to brown.

Add the tomatoes, salt and pepper and 1 tsp. Italian seasoning

Reduce the heat; simmer gently for 10 minutes.

Spoon the vegetable mixture around the squash.

Add the lemon slices.

Can be well prepared ahead or frozen.I usually serve them with polenta and a green salad, but it is good over brown rice or with crusty bread, too.A savory dish, make it spicier by adding some red pepper flakes.

Had some hashbrowns in the freezer and decided to make a side dish out of them. Turned out to be a winner!