Spectacular Spaghetti Squash Recipe

4.5 3 3
Spectacular Spaghetti Squash Recipe
Spectacular Spaghetti Squash Recipe photo by Taste of Home
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Spectacular Spaghetti Squash Recipe

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4.5 3 3
Publisher Photo
I wanted to make dinner in a hurry and I remembered this recipe in an old cookbook. I made it for my family and my husband now requests it often.—Jean Matuszak, Madison, Wisconsin
MAKES:
10-12 servings
TOTAL TIME:
Prep: 15 min. Bake: 50 min.
MAKES:
10-12 servings
TOTAL TIME:
Prep: 15 min. Bake: 50 min.

Ingredients

  • 1 medium spaghetti squash (about 3 pounds)
  • 8 ounces fresh mushrooms, sliced
  • 1 medium zucchini, sliced
  • 1 medium sweet red pepper, julienned
  • 3 cups sugar snap peas
  • 6 green onions, chopped
  • 2 garlic cloves, minced
  • 2 tablespoons olive oil
  • 1 tablespoon butter
  • 2 medium tomatoes, chopped
  • 1 tablespoon minced fresh basil or 1 teaspoon dried basil
  • 1/2 teaspoon garlic salt
  • 1/8 teaspoon pepper
  • 3/4 cup shredded Parmesan cheese

Directions

Cut squash in half lengthwise; scoop out seeds. Place squash cut side down in a baking dish. Fill pan with hot water to a depth of 1/2 in. Cover and bake at 375° for 50-60 minutes or until tender.
When cool enough to handle, scoop out the squash and separate strands with a fork. Place squash in a large serving bowl and keep warm. Discard shells.
Meanwhile, in a skillet; saute mushrooms, zucchini, red pepper, peas, onions and garlic in oil and butter for 15 minutes or until tender. Add tomatoes, basil, garlic salt and pepper; heat through. Pour over squash. Sprinkle with Parmesan cheese. Yield: 10-12 servings.
Originally published as Spectacular Spaghetti Squash in Birds & Blooms August/September 1999, p55

Nutritional Facts

1 each: 117 calories, 5g fat (2g saturated fat), 6mg cholesterol, 195mg sodium, 14g carbohydrate (3g sugars, 4g fiber), 5g protein.

  • 1 medium spaghetti squash (about 3 pounds)
  • 8 ounces fresh mushrooms, sliced
  • 1 medium zucchini, sliced
  • 1 medium sweet red pepper, julienned
  • 3 cups sugar snap peas
  • 6 green onions, chopped
  • 2 garlic cloves, minced
  • 2 tablespoons olive oil
  • 1 tablespoon butter
  • 2 medium tomatoes, chopped
  • 1 tablespoon minced fresh basil or 1 teaspoon dried basil
  • 1/2 teaspoon garlic salt
  • 1/8 teaspoon pepper
  • 3/4 cup shredded Parmesan cheese
  1. Cut squash in half lengthwise; scoop out seeds. Place squash cut side down in a baking dish. Fill pan with hot water to a depth of 1/2 in. Cover and bake at 375° for 50-60 minutes or until tender.
  2. When cool enough to handle, scoop out the squash and separate strands with a fork. Place squash in a large serving bowl and keep warm. Discard shells.
  3. Meanwhile, in a skillet; saute mushrooms, zucchini, red pepper, peas, onions and garlic in oil and butter for 15 minutes or until tender. Add tomatoes, basil, garlic salt and pepper; heat through. Pour over squash. Sprinkle with Parmesan cheese. Yield: 10-12 servings.
Originally published as Spectacular Spaghetti Squash in Birds & Blooms August/September 1999, p55

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Gramma Amy User ID: 6989823 227879
Reviewed Jun. 13, 2015

"Tasty way to serve veggies. My husband enjoys some meat with his meals, so I have also made it adding some cubed chicken breast and it was very good."

MY REVIEW
cathycooking User ID: 3735084 33858
Reviewed Apr. 11, 2014

"Very tasty. I tossed the sautéed vegetables in with the spaghetti squash instead of serving on top of the squash to incorporate the flavor better into the squash."

MY REVIEW
sugarcrystal User ID: 5836839 33851
Reviewed Jan. 11, 2014

"This was really good! I usually just make spaghetti squash with prepared pesto or marinara, but the fresh veggies really added a nice flavor. I didn't add the peas, but I added everything else and it was great."

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