I was in the grocery store and spotted a perfectly ripe spaghetti squash. I knew I had to try it, so I cooked it according to the label. I topped it with my favorite vegetables for pasta, and it was an instant family favorite. —Veronica McCann, Columbus, Ohio
Garden Harvest Spaghetti Squash
Garden Harvest Spaghetti Squash
Prep Time
30 min
Cook Time
35 min
Yield
4 servings
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. hot water. Bake, uncovered, at 375° until squash is easily pierced with a fork, 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 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.
Nutrition Facts
1-1/4 cups squash with 1 cup sauce: 224 calories, 7g fat (2g saturated fat), 8mg cholesterol, 732mg sodium, 37g carbohydrate (18g sugars, 7g fiber), 10g protein. Diabetic Exchanges: 3 starch, 1-1/2 fat.
