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Spaghetti Squash with Tomatoes (Diabetic)


Published: Friday, August 11, 2017

1 medium (2½ lbs.) spaghetti squash

2 Tbsp. water

½ c. chopped sweet red or green pepper

½ c. sliced green onions

2 large tomatoes, seeded and chopped

2 Tbsp. minced fresh parsley

2 tsp. minced fresh dill, or ¾ tsp. dill weed

2 tsp. minced fresh basil, or ¾ tsp. dried basil

½ tsp. salt

2 Tbsp. grated Parmesan cheese

 Cut squash in half lengthwise; discard seeds. Place squash cut side down in a baking dish. Fill dish with hot water to a depth of ½". Cover and bake at 350° for 30-40 minutes or until tender.

Meanwhile, in a nonstick skillet, heat water over medium heat; add pepper and onions. Cook and stir 2 minutes. Stir in the tomatoes, parsley, dill, basil and salt. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes or until tender.

When squash is cool enough to handle, scoop out pulp, separating strands with a fork; place in a large bowl. Add tomato mixture and toss to combine. Sprinkle with cheese. —6 servings.

• Exchange (per serving—¾ c.): 86 calories, 2 g fat, 1 g saturated fat, 3 g protein, 17 g carbohydrate, 1 mg cholesterol, 3 g fiber, 266 mg sodium; 1 starch.

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