Vegetarian spaghetti squash tomato toss is a low-calorie spaghetti squash recipe that combines baked or microwaved squash and a sauce made from onions, tomatoes, zucchini and olive oil. Additionally, the recipe uses garlic, basil salt and pepper. One serving of this recipe contains 97 calories and 3 grams of fat.
To prepare spaghetti squash tomato toss, use a sharp knife to pierce one spaghetti squash in several places. Bake the squash in a lined baking pan in an oven for 1 hour and 15 minutes, or until tender. If cooking the squash in a microwave, cook for 10 to 12 minutes and let stand for 5 minutes after.
While the squash is cooking, prepare the sauce by cooking 1 ? cups of chopped onions and 2 cloves of minced garlic in 1 ? tablespoons of olive oil, until tender. Chop 5 tomatoes and slice 3 medium zucchinis into ? inch pieces and add to onions and garlic. After bringing the mixture to a boil, simmer for three minutes while covered. Add ? teaspoon of salt, ? teaspoon of fresh ground pepper and ? cup of cut basil.
After the squash is cooked, slice it in half and remove seeds. Place the squash onto serving plates and pour the prepared sauce over the squash. Parmesan cheese can be added for garnishing if desired, although this increases the calories per serving.