1. Italian-Style Spaghetti Squash
INGREDIENTS:
• 1 pound spaghetti squash, halved lengthwise and seeded
• 1 tablespoon olive oil
• 1/2 medium red onion, thinly sliced
• 1/2 medium zucchini, cut into 1/2 inch dice
• 2 medium tomatoes, diced
• 1/8 teaspoon salt
• 1/8 teaspoon coarsely ground pepper
• 1/4 cup reduced-fat grated Parmesan cheese (optional)
• 1/2 small lemon, sliced
INSTRUCTIONS:
Place the squash halves, cut sides down, in a glass baking dish.
Add 1/8 cup water and cover with plastic wrap. Microwave on high
for 8-10 minutes until tender; cool slightly.
Meanwhile, in a large skillet, heat 1 tablespoon of the oil. Add
the onion and cook over medium-high heat for 3 minutes until the
onion is 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 tablespoon of oil. Mound the squash in the center
of 4 pasta bowls and spoon the vegetable mixture around the squash.
Drizzle with more oil, if desired, and garnish with Parmesan cheese,
if using. Add the lemon slices.
2. Chocolate-Dipped Strawberries
INGREDIENTS:
2 (1 ounce) squares semisweet or bittersweet chocolate, chopped
1/2 tablespoon whipping cream
Dash almond extract
8 strawberries
INSTRUCTIONS:
Combine the chocolate and the whipping cream in a glass measuring
cup or bowl. Microwave at medium power for 1 minute or until the
chocolate melts, stirring after 30 seconds. Stir in the almond
extract and cool slightly.
Dip each strawberry into the melted chocolate, allowing the excess
to drip off. Place on a waxed paper-lined baking sheet. Refrigerate
or freeze for approximately 15 minutes until the chocolate is
set.
