Warm Vegetable Salad

Ingredients:

1/4 teaspoon salt
1/4 teaspoon black pepper
2 small zucchini, halved lengthwise
2 small yellow squash, halved lengthwise
2 plum tomatoes, halved lengthwise
2 tablespoons red wine vinegar
2 teaspoons bottled minced garlic
1 tablespoon commercial pesto

Combine 1/4 teaspoon salt, 1/4 teaspoon pepper, zucchini, squash, tomatoes, vinegar, and garlic in a large zip-top plastic bag. Seal and shake to coat. Place the zucchini and yellow squash on grill rack or broiler pan coated with cooking spray; cook 3 minutes on each side or until tender. Place the tomato and onions on grill rack or broiler pan; cook 2 minutes or just until tender.
Coarsely chop the vegetables, and place in a bowl. Add pesto; stir gently.

4 servings.

Source: cookinglight.com

Spaghetti Squash with Tomato Sauce and Mushrooms

Ingredients:

1 spaghetti squash (about 2 pounds)

1 Tablespoon olive oil

1/2 cup diced onion

1/2 teaspoon oregano

1/4 teaspoon thyme

1 bay leaf

dash crushed red pepper flakes

2 garlic cloves, minced

1/2 cup red wine

1/4 cup water

4 oz mushrooms

1/4 teaspoon pepper

1/8 teaspoon salt

14 oz can diced tomatoes

1/8 cup grated Parmesan cheese

1 Tablespoon Parsley

To cook squash: Pierce squash with a fork. To cook in oven, place on a baking sheet and bake at 400 for 1 hour. To speed up cooking time, you can cook part of the time in microwave. Bake until tender. Cut squash in half lengthwise; discard seeds. Scrape the insides of squash with a fork to remove spaghetti like strands. Keep warm.

While squash is cooking, heat oil in large skillet over medium heat. Add onion, oregano, thyme, bay leaves, and red pepper. Saute 5 minutes. Add garlic cloves, wine, water, mushrooms, pepper, salt, and tomatoes. Bring to a boil. Reduce heat and simmer until thick, about 30 minutes. Discard bay leaves. Serve over squash. Top with cheese and parsley.

3 servings.

Source: my sister, the nutrition, and cookinglight.com

Calories: 128, 4 fat, 5 protein, carbs 21