Tips: Omit Step 1, and use 2 cups chopped bottled roasted red sweet peppers.
To peel tomatoes, bring a large pot of water to boiling. Using a sharp knife, cut a shallow "X" in blossom ends of tomatoes. Lower tomatoes, in batches, into boiling water for 30 to 60 seconds or until skins start to split. Using a slotted spoon, transfer tomatoes to a large bowl of ice water. Peel off and discard skins.
Serving Suggestion: Spoon hot cooked spaghetti squash onto dinner plates. Top with sliced grilled chicken breast, reduced-sodium canned black beans, and pasta sauce. Top with crumbled Cotija or shredded reduced-fat Monterey Jack cheese and snipped fresh cilantro.
Serving Size: 1/2 cup
69 calories; protein 2g; carbohydrates 13g; dietary fiber 2.8g; sugars 9.3g; fat 1.9g; saturated fat 0.3g; vitamin a iu 2292.4IU; vitamin c 56.1mg; folate 38.8mcg; calcium 26.4mg; iron 0.9mg; magnesium 24.4mg; potassium 480.8mg; sodium 243.5mg.