SPAGHETTI SQUASH ITALIAN STYLE

Steps:

• 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.