Spaghetti Squash with Fresh Tomato Sauce
Here’s a fresh, easy to make, low cal, low fat dinner that will particularly appeal to those who like to improvise their recipes. The key element is the tomatoes you chose. Pick flavorful ones: heirloom, the new dry farmed , cherry or a combination. My farmer’s market still has good tomatoes, but this might be the last week. This is how you make the dish:
Sauté onions (one large one, chopped) and three or four cloves of garlic, chopped, in 1 T. of olive oil.
Add a chopped green pepper (and jalapeno if you like it spicy. )
Add sliced mushrooms.
Let this mixture cook until everything is soft.
Now add three or four large tomatoes. You don’t need to peel them, just chop them up and throw them in.
Add salt and pepper to taste. And fresh basil.
Cover and let simmer for five or ten minutes.
Meanwhile, take a whole spaghetti squash, pierce it , and microwave it for five minutes. Turn it over and microwave for another 4 minutes. Check to see if it’s slightly soft. Let it cool for 5 minutes. Then cut it in half, scrape out the seeds, and use a fork to ‘comb’ strands. It’s a great low cal, low carb substitute for pasta.
Now, taste your sauce. What does it need more of? Wine? Red pepper? You can add ground meat, or Italian sausage, or Soy burger if you want.
Put the squash on plates, cover with sauce, sprinkle parmesan cheese on top.