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Spaghetti Squash Primavera

 Spaghetti Squash Primavera
Sunny-colored squash shells make attractive bowls for this satisfying meatless main dish, perfect for a summer supper. The recipe showcases a bountiful medley of vegetables. —CoraLee Collis, Ankeny, Iowa
4 ServingsPrep: 25 min. Cook: 20 min.

Ingredients

  • 1 large spaghetti squash (3-1/2 pounds)
  • 1/4 cup sliced carrot
  • 1/4 cup chopped red onion
  • 1/4 cup chopped sweet red pepper
  • 1/4 cup chopped green pepper
  • 2 teaspoons canola oil
  • 1 cup thinly sliced yellow summer squash
  • 1 cup thinly sliced zucchini
  • 1 garlic clove, minced
  • 1 can (14-1/2 ounces) Italian stewed tomatoes
  • 1/2 cup frozen corn, thawed
  • 1/2 teaspoon salt
  • 1/2 teaspoon dried oregano
  • 1/8 teaspoon dried thyme
  • 4 teaspoons grated Parmesan cheese
  • 2 tablespoons minced fresh parsley

Directions

  • Cut spaghetti squash in half; discard seeds. Place cut side up on a
  • microwave-safe plate. Microwave, covered, on high for 9 minutes or
  • until tender.
  • Meanwhile, in a large skillet, saute the carrot, onion, peppers in
  • oil for 3 minutes. Add yellow squash and zucchini; saute 2-3 minutes
  • longer or until squash is tender. Add garlic; cook 1 minute longer.
  • Reduce heat; add the tomatoes, corn, salt, oregano and thyme. Cook 5

2 of 2

Spaghetti Squash Primavera (continued)

Directions (continued)

  • minutes longer or until heated through, stirring occasionally.
  • Separate spaghetti squash strands with a fork. Spoon vegetable
  • mixture into squash; sprinkle with cheese and parsley. Yield: 4
  • servings.