Garden Harvest Spaghetti Squash Recipe

Garden Harvest Spaghetti Squash Recipe
Garden Harvest Spaghetti Squash Recipe photo by Taste of Home
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Garden Harvest Spaghetti Squash Recipe

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I was in the grocery store one day and spotted this interesting looking yellow hard squash, the spaghetti squash. I just had to try it, so I took it home and cooked it according to the label on the squash. I topped it with my favorite vegetables for pasta, and it was a instant family favorite.—Veronica McCann, Columbus, Ohio
MAKES:
4 servings
TOTAL TIME:
Prep: 30 min. Bake: 35 min.
MAKES:
4 servings
TOTAL TIME:
Prep: 30 min. Bake: 35 min.

Ingredients

  • 1 medium spaghetti squash (about 4 pounds)
  • 1 medium sweet red pepper, chopped
  • 1 medium red onion, chopped
  • 1 small zucchini, chopped
  • 1 cup chopped fresh mushrooms
  • 1/2 cup chopped leek (white portion only)
  • 1/2 cup shredded carrots
  • 1 tablespoon olive oil
  • 1 garlic clove, minced
  • 1 can (14-1/2 ounces) stewed tomatoes
  • 1/2 cup tomato paste
  • 1/4 cup V8 juice
  • 1 teaspoon pepper
  • 1/2 teaspoon salt
  • 2 cups fresh baby spinach
  • 1 tablespoon minced fresh basil
  • 2 teaspoons minced fresh oregano
  • 2 teaspoons minced fresh thyme
  • 1 teaspoon minced fresh rosemary
  • 1/4 cup grated Parmesan and Romano cheese blend

Directions

Cut squash in half lengthwise; discard seeds. Place squash cut side down in a 15x10x1-in. baking pan; add 1/2 in. of hot water. Bake, uncovered, at 375° for 30-40 minutes. Drain water from pan; turn squash cut side up. Bake 5 minutes longer or until squash is tender.
Meanwhile, in a Dutch oven, saute the red pepper, onion, zucchini, mushrooms, leek and carrots in oil until tender. Add garlic; cook 1 minute longer. Add the stewed tomatoes, tomato paste, V8 juice, pepper and salt; bring to a boil. Reduce heat; cover and simmer for 15 minutes. Stir in spinach and herbs; heat through.
When squash is cool enough to handle, use a fork to separate strands. Serve with sauce; sprinkle with cheese. Yield: 4 servings.
Originally published as Garden Harvest Spaghetti Squash in The Taste of Home Cookbook 2011, p30

Nutritional Facts

1 cup squash with 1 cup sauce: 270 calories, 8g fat (2g saturated fat), 8mg cholesterol, 751mg sodium, 47g carbohydrate (13g sugars, 10g fiber), 10g protein. Diabetic Exchanges: 3 starch, 1-1/2 fat.

  • 1 medium spaghetti squash (about 4 pounds)
  • 1 medium sweet red pepper, chopped
  • 1 medium red onion, chopped
  • 1 small zucchini, chopped
  • 1 cup chopped fresh mushrooms
  • 1/2 cup chopped leek (white portion only)
  • 1/2 cup shredded carrots
  • 1 tablespoon olive oil
  • 1 garlic clove, minced
  • 1 can (14-1/2 ounces) stewed tomatoes
  • 1/2 cup tomato paste
  • 1/4 cup V8 juice
  • 1 teaspoon pepper
  • 1/2 teaspoon salt
  • 2 cups fresh baby spinach
  • 1 tablespoon minced fresh basil
  • 2 teaspoons minced fresh oregano
  • 2 teaspoons minced fresh thyme
  • 1 teaspoon minced fresh rosemary
  • 1/4 cup grated Parmesan and Romano cheese blend
  1. Cut squash in half lengthwise; discard seeds. Place squash cut side down in a 15x10x1-in. baking pan; add 1/2 in. of hot water. Bake, uncovered, at 375° for 30-40 minutes. Drain water from pan; turn squash cut side up. Bake 5 minutes longer or until squash is tender.
  2. Meanwhile, in a Dutch oven, saute the red pepper, onion, zucchini, mushrooms, leek and carrots in oil until tender. Add garlic; cook 1 minute longer. Add the stewed tomatoes, tomato paste, V8 juice, pepper and salt; bring to a boil. Reduce heat; cover and simmer for 15 minutes. Stir in spinach and herbs; heat through.
  3. When squash is cool enough to handle, use a fork to separate strands. Serve with sauce; sprinkle with cheese. Yield: 4 servings.
Originally published as Garden Harvest Spaghetti Squash in The Taste of Home Cookbook 2011, p30

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