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1
Prick spaghetti squash all over with a fork.
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2
Place it in the microwavable dish or on a paper towel.
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3
Microwave on high for 15-20 minutes or until it softens.
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4
Remove form microwave and let cool.
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5
When the squash is cooled, cut in half length-wise, then scrape out seeds and throw them away.
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6
Set squash aside.
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7
Warm 1 tbsp olive oil in large saucepan over medium heat.
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8
Add the onion and garlic.
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9
Stirring often for about 10 minutes, or until onion browns.
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10
Add water, 1 tbsp at a time, as necessary to prevent burning.
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11
Add remaining 1 tbsp oil, zucchini, yellow squash and bell pepper to pot, and cook for about 10 minutes, or until vegetables soften slightly.
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12
Add tomato puree/ or canned tomatoes and basil and simmer over low heat for 15 minutes.
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13
While sauce is simmering, gently remove spaghetti squash strands using 2 forks and add to sauce.
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14
Stir in salt and pepper and cook for 1 to 2 minutes longer or until squash is heated through.
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15
Per serving: 97 calories/ 3g protein/ 16g carbs/ 4g fat/ 1g sat.
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16
fat / 0 mg chol / 4g fiber / 386mg sodium.
