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Spaghetti Squash with Sweet Peppers

 Spaghetti Squash with Sweet Peppers
"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."
4 ServingsPrep/Total Time: 25 min.


  • 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


  • 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

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Spaghetti Squash with Sweet Peppers (continued)

Directions (continued)

  • pepper mixture. Sprinkle with Parmesan cheese. Yield: 4 servings.
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.