Spaghetti Squash Italian Style

• 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

1. Cut the squash in half lengthwise and remove seeds.
2. Place cut sides down in a glass baking dish.
3. Add 1/4 cup water and cover with plastic wrap.
4. Microwave on high for 8-10 minutes until tender; cool.
5. In a large skillet, heat 1 tablespoons of oil.
6. Add the onion and cook until translucent.
7. Add the zucchini and cook for 4-5 minutes until the zucchini begins to brown.
8. Add the tomatoes, salt and pepper.
9. Reduce the heat; simmer gently for 10 minutes.
10. Using a fork, scrape the squash strands into a bowl.
11. Toss with the remaining oil.
12. For presentation you can do two things.
13. 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.
14. Spoon the vegetable mixture around the squash.
15. Drizzle with more oil if desired, and garnish with parmesan cheese.
16. Add the lemon slices.

olive oil, red onion, zucchini, tomatoes, salt, fresh ground pepper, lowfat parmesan cheese, lemon

Taken from www.food.com/recipe/spaghetti-squash-italian-style-85576 (may not work)