Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: place the squash, cut side up, in a dutch oven. add the water. cover and bring to a boil. reduce the heat and simmer for 13 to 17 minutes, or until squash fibers pull apart easily with a fork. remove the squash from the pan and drain well. scoop out and discard the seeds. using 2 forks, fluff the flesh into strands. in a steamer basket over simmering water, steam the zucchini, covered, for 3 minutes; remove from the heat. discard the cooking liquid from the dutch oven and dry the pan well. add the squash, zucchini, tomatoes, and green onions to the pan. stir in the parmesan, lemon juice, basil, dill, and pepper. toss well to coat with sauce. cook 1 minute over medium-high heat to heat through.

Target recipe: cook squash: cut the squash in half and scoop out the seeds. cut the halves again so it's quartered. boil for 15 minutes over high heat in a large pot of lightly salted water. for the entree: heat oil in medium skillet over low heat. add all veggies but the tomato, and add the garlic. cook 10 to 12 minutes or until crisp-tender, stirring occassionally. stir in tomato, wine, basil, salt and black pepper, cook for 4-5 mins stirring once or twice. serve veggies over squash, top with cheese.