Italian Style Spaghetti Squash

2 lb spaghetti squash, halved lengthwise and seeded
2 Tbs olive oil
1 medium sized red onion, thinly sliced
1 zucchini, diced
4 medium-sized tomatoes, diced
1/4 tsp salt
1/4 tsp coarsely ground black pepper
1/2 cup grated Parmesan cheese

1) Preheat oven to 350F.
2) Place squash halves, cut side down, in baking dish. Add 1/4 cup water, and cover dish with foil. Bake for about 30 minutes, or until tender. Remove from oven, and cool slightly.
3) Meanwhile, heat 1 Tbs oil in a large skillet over medium-high heat. Add onion, and cook for 3 minutes, or until onion is translucent. Add zucchini, reduce heat to medium, and cook for 4 to 5 minutes, or until zucchini begins to brown. Add tomatoes, salt and pepper. Reduce heat to low, and cook, uncovered, for about 10 minutes.
4) Using a fork, scrape squash strands into a bowl. Toss with remaining 1 Tbs of oil. Mound squash in the centers of four pasta bowls. Spoon vegetable mixture around or over squash strands, dividing vegetables equally among bowls. Drizzle with more oil, if desired, and garnish with Parmesan cheese.

Review: Spaghetti squash is a bizarre beast. I'd never had it before and was amazed (and a little freaked out) by how the squash just came out in strings. However, it looks gross. I felt like I was serving up a big bowl of mush. It was yummy and had great flavor. Oddly, I'd also recently read an article that spaghetti squash is only 13 calories per serving. And, I got these two free, since the rec therapist (Earl) at work decided to gift them to me. I love knowing people with too much produce on their hands!!