Spaghetti Squash Italian Style - cooking recipe

Ingredients

2 lbs spaghetti squash
2 tablespoons olive oil
1 red onion, thinly sliced
8 ounces zucchini, cut into 1/2 inch dice
4 medium tomatoes, diced (romas are best)
1/4 teaspoon salt
1/4 teaspoon fresh ground pepper
1/2 cup low-fat parmesan cheese, grated
1 small lemon, sliced

Preparation

Cut the squash in half lengthwise and remove seeds.
Place cut sides down in a glass baking dish.
Add 1/4 cup water and cover with plastic wrap.
Microwave on high for 8-10 minutes until tender; cool.
In a large skillet, heat 1 tablespoons of oil.
Add the onion and cook until translucent.
Add the zucchini and cook for 4-5 minutes until the zucchini begins to brown.
Add the tomatoes, salt and pepper.
Reduce the heat; simmer gently for 10 minutes.
Using a fork, scrape the squash strands into a bowl.
Toss with the remaining oil.
For presentation you can do two things.
Just toss the squash with the cooked vegetables and sprinkle with cheese or as recommended in the book: Mound the squash in the center of 4 pasta bowls.
Spoon the vegetable mixture around the squash.
Drizzle with more oil if desired, and garnish with parmesan cheese.
Add the lemon slices.