The quickest
and simpliest formula to make spaghetti squash
245
calories per serving
Active
time 20 minutes
Total
time 30 minutes
Makes 4 Main-Dish Servings
1 large spaghetti squash (4 lb.)
1 pint
grape or cherry tomatoes, quartered
½ cup fresh
basil leaves, thinly sliced, plus additional leaves for garnish
2 cans (5
oz. each) white or light tuna in water, drained and flaked
¼ cup
pitted kalamata olives, chopped
1 Tbsp.
drained capers, coarsely chopped
1 Tbsp.
olive oil
2 tsp. red
wine vinegar
Salt and
pepper
Freshly
grated Parmesan cheese
1. Place squash in 9-inch glass pie
plate and pierce 6 times with sharp knife. Microwave on High 5 to 6 minutes per
pound, about 20 minutes, or until squash is tender when pierced with knife.
Cool 10 minutes.
2. Meanwhile, in medium bowl, combine
tomatoes, sliced basil, tuna, olives, capers, oil, vinegar, ¼ teaspoon salt,
and 1/8 teaspoon freshly ground black pepper.
3. Cut squash lengthwise in half;
remove and discard seeds. With fork, scrape flesh to separate into strands and
place in large bowl; discard shell. Drain squash if necessary. Add ¼ teaspoon
salt and 1/8 teaspoon pepper; toss to combine.
4. Divide squash among bowls. Top with
tomato mixture; garnish with basil leaves and Parmesan.
Each
serving about 17 g
protein, 28 g carbohydrate, 8 g total fat (2 g saturated), 5 g fiber, 24 mg
cholesterol, 705 mg sodium.
