Spaghetti Squash Italiano

Yields: 4 servings | 4.5 points per serving

My rating:

Another hit from Better Homes and Gardens... These stuffed squash are so flavorful and filling! This will "wow" your guests for sure! Enjoy!

Ingredients:

2 small spaghetti squash (1.5 lbs each) -- This will yield 4 halves (4 servings)
4 oz reduced-fat shredded mozzarella or 4-cheese italian-style cheese (1 cup)
3 medium tomatoes, seeded and chopped (1.5 cups)
5 scallions (green onions), sliced (1/2 cup)
1/4 cup snipped fresh parsley or basil
1 Tb olive oil
2 cloves garlic, minced
1/2 cup pine nuts or coursely chopped walnuts, toasted (optional) *

* Nuts increase points by 3 per serving.

Directions:

Prick whole squash with a sharp knife. Place squash in a microwave-safe baking dish. Microwave-cook, uncovered, on 100% power (high) for 15-20 minutes or til tender. Let stand 5 minutes. Halve squash lengthwise and remove seeds.

(Alternatively, you can halve the squash first, remove the seeds, prick skin all over, and place halves, cut-side-down in a 3-quart baking dish and bake in a 350 degree oven for 60-70 minutes or til tender. This takes 3x as long as microwaving though, so I'm not sure why anybody would do it this way.)

Meanwhile, while squash is baking, in a bowl, combine tomatoes, green onions, nuts, basil or parsley, oil, and garlic.

After squash is done baking, using a fork, separate the squash pulp into strands, leaving strands in shell. Sprinkle 1/4 cup of the mozzarella cheese into each shell and toss lightly. Then using the bottom of the fork, press cheese/squash mixture up the sides of the shell.

Spoon 1/4 of the tomato mixture into each shell. Sprinkle with parmesan cheese. Return to baking dish. Return to oven and bake, uncovered, about 20 minutes or til filling is heated through.

Yields: 4 servings

Nutritional Info: (per serving, without nuts): 201.5, 10.4 g. fat, 1.65 g. fiber (4.5 points per serving)

With the nuts: (per serving): 301.5 calories, 20.4 g. fat, 1.65g. fiber (7.5 points per serving)

Original Source: Better Homes & Gardens Vegetarian (I altered some of the ingredients to fat-free or reduced-fat for a more healthy alternative to this recipe)
Photo Credit: Jaime Jeroszko (me!)