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."
TOTAL TIME: Prep/Total Time: 25 min.
MAKES:4 servings
TOTAL TIME: Prep/Total Time: 25 min.
MAKES: 4 servings

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

Nutritional Facts

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.

Directions

  1. 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.
  2. 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.
  3. 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.
Originally published as Spaghetti Squash with Sweet Peppers in Light & Tasty October/November 2001, p10

Nutritional Facts

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.

Reviews for Spaghetti Squash with Sweet Peppers

AVERAGE RATING
   (4)
RATING DISTRIBUTION
5 Star
 (3)
4 Star
 (1)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Feb. 9, 2014

"Hubby and I really like this. I didnt have any green bellpeppers, mushrooms or tomatoes and really wanted to try it. I substituted canned diced tomatoes (with onion and garlic) and it was very good. Next time I make it I hope to have some mushrooms on hand. This one is a keeper."

MY REVIEW
Reviewed Mar. 4, 2013

"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"

MY REVIEW
Reviewed Aug. 28, 2012

"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."

MY REVIEW
Reviewed Jan. 3, 2012

"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."

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