Spaghetti Squash Italian Style Recipe

2 – 1/2 pound 1/4 cup 1/4 cup 6 green 2 large 1/2 teaspoon 1/2 teaspoon 1/2 teaspoon 2 cloves 1/4 cup

spaghetti squash green peppers, chopped red peppers, chopped onions, sliced tomatoes dried dill weed dried basil salt garlic, minced Parmesan cheese Non stick pan spray

 

Oven Temp: 350 Recipe Cooking Time: 40 – 60 minutes Pan Type: large skillet

Spaghetti Squash Directions Cut squash in half lengthwise. Scoop out spaghetti squash seeds and discard. Place squash in baking dish. Bake uncovered until tender. Spray skillet with non stick spray. Add onions, garlic and peppers cook until tender over medium heat. Chop tomatoes and add them. Add to onion mixture. Stir in dill, salt and basil. Bring to a boil over high heat. Reduce heat and simmer uncovered for 10 minutes. Remove spaghetti squash from oven and scoop out pulp into a large bowl. Pour tomato mixture over squash and toss with fork to mix. Sprinkle cheese on top and serve. Recipe Serves About: 6

Substitute, substitute, substitute. Recipes were made to be messed with. Use alternative ingredients to make your recipes healthier. Cook with broth (low-sodium vegetable, low-fat chicken or beef) instead of with oils. Use vinaigrettes or citrus-juice-based dressings instead of creamy ones, which are often full of saturated fat. Try olive oil, skim milk, or yogurt instead of butter or cream. Re-work dessert recipes that require heavy cream with evaporated skim milk or yogurt. For cakes and other desserts, substitute fresh-fruit puree as a topping instead of frosting. And one of my favorites: pancakes with applesauce, not maple syrup. These changes will give your favorite recipes great new flavor, and your food will be healthier!