Spaghetti Squash can be used as a stand alone substitue for pasta dishes. With only 31 calories a cup and 7 grams of carbohydrates, it's a great substitution for those of you who are watching your carb intake -- and you still get to twirl it on your fork. Give it a try with your favorite pasta sauce!
Spaghetti squash, zuccini and summer squash make this recipe from the "Maine Windjammer Cruises Cookbook", a light option for summer pasta.
1 spaghetti squash
1/2 lb. whole wheat spinach spaghetti
32 oz. marinara sauce
1 T olive oil
1 onion, sliced
4 cloves garlic, diced
1 green pepper, sliced
1 zucchini, peeled & cut into strips
1 summer squash, peeled & cut into strips
1/4 C Parmesan cheese
Preheat oven to 350 degrees F. Slice spaghetti squash in half the long way. Scrape out seeds and discard. Place both halves face down in a baking pan filled with 1 1/2 inches of water. Cover and place in oven for 20-30 minutes until cooked (soft when pierced with a fork). When done, drain and scoop out squash with a fork into a large pot. Set aside.
Cook spinach spaghetti in boiling water for ten minutes. Drain and mix in with squash. Add sauce and simmer on low heat.
In a large skillet on top of stove, saute in olive oil the onion, garlic, pepper, zucchini, and summer squash. When medium soft, add to spaghetti. Toss lightly and garnish with Parmesan cheese.