Italian Style Spaghetti Squash
Halve 1 (2 lb.) spaghetti squash lengthwise. Scrape out seeds. Place squash halves, cut sides down, and 1/4 cup water in glass baking dish. Cover with plastic wrap. Microwave on high 8 to 10 minutes until tender; let cool slightly.
Meanwhile, in large skillet, heat 1 tbsp. lemon olive oil; add 1 thinly sliced medium red onion. Cook over medium heat 3 minutes until onion is translucent.
Add 1 (8 oz.) zucchini, cut into 1/2-inch dice; cook 4 to 5 minutes until zucchini begins to brown.
Add 4 diced medium tomatoes and 1/4 tsp. each salt and pepper.
Reduce heat; simmer gently 10 minutes.
Using fork, scrape squash strands into bowl; toss 1/4 tsp. each salt and pepper and 1 tbsp. lemon olive oil.
Divide squash among 4 pasta bowls; mound in center; spoon vegetable mixture around squash.
Makes 4 servings.