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Spaghetti Squash Primavera Recipe

Spaghetti Squash Primavera Recipe

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
TOTAL TIME: Prep: 25 min. Cook: 20 min. YIELD:4 servings

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

  • 1. 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.
  • 2. 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 minutes longer or until heated through, stirring occasionally.
  • 3. Separate spaghetti squash strands with a fork. Spoon vegetable mixture into squash; sprinkle with cheese and parsley. Yield: 4 servings.
Editor's Note: This recipe was tested in a 1,100-watt microwave.

Reviews for Spaghetti Squash Primavera

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MY REVIEW
grtnanna
Reviewed Aug. 22, 2013

"Family enjoyed it."

MY REVIEW
nsalb
Reviewed Feb. 1, 2012

"this is a family repeat recipe, have been making it for years from this magazine."

MY REVIEW
N.Camp
Reviewed Nov. 9, 2011

"Loved it. Would make again, since it's always hard to get in 5 servings of veggies a day."

MY REVIEW
ckuncio
Reviewed Jul. 12, 2009

"sevings for 4 but squash is cut in half

what are the nutritional values"

MY REVIEW
anonymous
Reviewed Jan. 12, 2008

"This recipe was great. I had never had spaghetti squash before and now I totally love it. I ate half of it for a main course. It had a great flavor and the veggies were really crisp and flavorful. I will definately make this again."

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