Spagaroni
Serves 4

Depending on how finely you chop, this recipe is a little bit like spaghetti, a little bit like Rice-a-roni, or a little bit like soba noodle and a lot low carb. Serve it as a side dish or as a rice or noodle substitute for Asian inspired dishes. Spice it up with a little oregano or basil and it becomes a spaghetti-like base for your favorite pasta sauce.

Ingredients
1 tablespoon olive oil
1 clove garlic, peeled and minced
¼ red onion, peeled and diced
1 spaghetti squash (about 3 pounds)
½ green bell pepper, seeded and diced
½ red bell pepper, seeded and diced
¼ teaspoon salt
¼ teaspoon black pepper

Directions

1. With a sharp knife and great care, remove the stem end from the spaghetti squash as close to the stem as reasonable.
2. Split the squash lengthwise and remove the seeds and stringy pith with a spoon.
3. Place the squash halves cut side down in a microwave safe baking dish, add 1 tablespoon water, cover tightly with a lid or plastic wrap, and microwave on high until tender, about 8 minutes.
4. Meanwhile, heat the olive oil in a skillet over medium heat. Add the onions and garlic and sauté until translucent. Add the peppers, sauté until crisp-tender, and remove skillet from heat, leaving contents undisturbed.
5. When the squash is cool enough to handle, use a fork to scrape the “spaghetti” strands from the shell and onto a cutting board.
6. Coarsely chop the strands to make ½ inch pieces. (Leave the strands uncut if you seek a more noodle-like presentation.)
7. Place the skillet with the onions and peppers back over medium heat, add the chopped squash to the skillet and stir to combine. Heat through.