This is a take off of an old Rosie Daley/Oprah recipe that I've always loved. It's light and, I'd imagine, really low in calories, save for the tablespoon of olive oil.

Heat one spaghetti squash, cut in half, in the oven for 45 minutes at 350 degrees. Make sure you've scooped out all of the seeds and set the squash with the hollowed part down, with water in the pan.

1 Tbsp olive oil
2 cloves of garlic

Heat, saute until brown.

5 vine-ripened tomatoes (or two beefsteak, though no matter what, the redder, the better), chopped
1 small package of button mushrooms, sliced
1/4 cup of lemon juice

Add all of this to the garlic and olive oil, simmer until it gives a rolling boil. I like to keep it on for at least 10 minutes to simmer everything together nicely.

2 Tbsp of basil
pinch of kosher salt

Add the mixture to a cup of spaghetti squash, which you work out by scraping it out with a fork, add a dash of shredded Parmesan cheese on top.

And that's it. I don't use white wine, as the original recipe calls for, or the regular ol' pasta. This a really quick, really light meal that satisfies the pasta craving without all of the bulk. Substitute fresh lemon juice and basil, obviously, but only if you have it. It's not necessary, but like in any dish, the better your ingredients, the better your meal!

Posted by Erin at 10:28 PM | filed under: Recipes