For the squash:
Preheat the oven to 375 degrees.
Microwave the whole squash for 2 minutes and 45 seconds to slightly soften (this will make it much easier to cut in half).
Cut the ends off of the squash and stand it upright. Slice the squash straight down the middle and scoop the seeds out of each half. You may choose to save these and roast them later or simply discard them.
Place the squash halves cut side down on a baking sheet that has been covered with foil and sprayed with non-stick cooking spray. Bake the squash for approximately 40 minutes, or until very tender.
Allow the squash to cool for 10 to 15 minutes before using a fork to remove the inner goodness, or strands of “spaghetti.”
To complete the dish:
Over medium heat in a medium-sized skillet, heat the oil and add the chopped vegetables, starting with the onions and peppers; season with a dash of ground pepper and add in the garlic. You don’t want this to burn, as it will become bitter. Saute until veggies are tender and caramelized.
Cut up the cheese wedge and add it to a bowl containing ½ of the stranded spaghetti squash. Reheat in the microwave for 30 seconds and stir well. Add the vegetable mixture and mix until all ingredients are combined.
Top with parmesan cheese and chopped basil. Now enjoy every last bite!
1 entrée serving (1/2 recipe)
Total Fat: 6 g
Saturated Fat: 1.5 g
Cholesterol: 5 mg
Sodium: 195 mg
Total Carbohydrate: 26 g
Dietary Fiber: 2 g
Protein: 5 g