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Spaghetti Squash with Sweet Peppers Recipe

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"For a dish with harvesttime appeal, you can't go wrong with this veggie medley I created," assures Julie Varilek of Box Elder, South Dakota. "Served with breadsticks, it makes a satisfying main dish or a hearty side. I grow so much spaghetti squash, I often prepare this through February."

This recipe is:

Healthy

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Diabetic Friendly

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Spaghetti Squash with Sweet Peppers Recipe

Prep/Total Time: 25 min.

Yield: 4 Servings

25 25

Ingredients

1 medium spaghetti squash (2 pounds)
1/2 medium green pepper, sliced
1/2 medium sweet red pepper, sliced
4 medium fresh mushrooms, sliced
1 small onion, chopped
1 tablespoon olive oil
2 medium tomatoes, quartered
1 garlic clove, minced
1/2 cup chicken broth
1/4 teaspoon salt
3 tablespoons shredded Parmesan cheese

Directions

Cut squash in half lengthwise; discard seeds. Place squash cut side down in a microwave-safe dish or plate. Microwave, uncovered, on high for 10-12 minutes or until tender. Cool.
In a large nonstick skillet, saute the peppers, mushrooms and onion in oil until tender. Add tomatoes and garlic; saute 4-5 minutes longer. Add the broth and salt; simmer, uncovered, for 3-4 minutes.
When squash is cool enough to handle, use a fork to separate strands. Place squash on a serving platter or individual plates; top with the pepper mixture. Sprinkle with Parmesan cheese. Yield: 4 servings.

Editor's Note: This recipe was tested in a 1,100-watt microwave.

Nutritional Analysis: One serving (1/2 cup spaghetti squash with 1/2 cup pepper mixture) equals 110 calories, 5 g fat (1 g saturated fat), 4 mg cholesterol, 372 mg sodium, 13 g carbohydrate, 3 g fiber, 4 g protein. Diabetic Exchanges: 3 vegetable, 1 fat.

Originally published as Spaghetti Squash with Sweet Peppers in Light & Tasty October/November 2001, p10

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Spaghetti Squash with Sweet Peppers

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Reviewed on Mar. 04, 2013 by lurky27

This was my first adventure with spaghetti squash. Quite tasty! The whole recipe just seemed rather time consuming...that's why I gave it 4 stars. A fun thing to do when you want to try something different.

~ Theresa

Reviewed on Aug. 28, 2012 by cathycooking

This was very tasty. I loved the flavors the sauted vegetables added to the spaghetti squash. I used it as side dish. I left out the salt and used salt-free chicken broth. I will definitely make this again.

Reviewed on Jan. 03, 2012 by germanycook

Excellent! Never tried spaghetti squash before - it was easy to cook. But watch out while separating strands, heat is trapped inside and it gets quite hot. This was such a fresh main dish, we dont usually eat meatless but it was so flavorful that it didn't matter. I did sprinkle on some pepper and abit more parmesan.