Spaghetti Squash with Tomato/Vegetable Sauce

I always crave spaghetti when I'm on the game. This is almost as good!

Spaghetti Squash with Tomato/Vegetable Sauce

Serves 2


Ingredients:
1 smallish/medium spaghetti squash, cut in half, seeds removed
1 box tomatoes (I like Pomi brand) OR 2-3 fresh tomatoes, chopped
1/2 onion, chopped
2 cloves garlic, minced or put through a garlic press
1 carrot, diced into small pieces
Green vegetables (spinach, or chopped broccoli, or kale, or whatever you have around!)
Italian spices
olive oil
dash of agave
1 protein portion of light cheese (I love those babybels!) or chicken

Bake or steam your spaghetti squash (look up the best method for you! I like to bake them whole, but it takes a long time).  While the squash is cooking, saute your onion and garlic in a bit of olive oil until the onion is translucent, just a few minutes over medium heat. Add the carrots and italian spices. If you are using raw broccoli, add that now and cook until it turns brighter green.   Add the tomatoes and cook over medium-low heat until you can see the tomatoes breaking down a bit, about 5-10 minutes.  Add a dash of agave (the sweetness with counteract with the acidity of the tomato) and more spices if you think it needs them. Then add your green veggies and cook until they are just wilted.
IF you have your 100 calories left over and want to use them, add a dash of milk or cream to the sauce. 

To serve, have your half spaghetti squash on your plate.  Put your light cheese or chicken in the squash and spoon the tomato sauce over the top - portion it so you are getting your fistfull of tomatoes, since they are your carbs for this meal.
Eat! The spaghetti squash will have lovely long strands that have the texture of spaghetti.  yum yum!