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Spaghetti Squash Primavera

Sunny-colored squash shells make attractive bowls for this satisfying meatless main dish, perfect for a summer supper. The recipe showcases a bountiful medley of vegetables. —CoraLee Collis, Ankeny, Iowa
  • Total Time
    Prep: 25 min. Cook: 20 min.
  • Makes
    4 servings


  • 1 large spaghetti squash (3-1/2 pounds)
  • 1/4 cup sliced carrot
  • 1/4 cup chopped red onion
  • 1/4 cup chopped sweet red pepper
  • 1/4 cup chopped green pepper
  • 2 teaspoons canola oil
  • 1 cup thinly sliced yellow summer squash
  • 1 cup thinly sliced zucchini
  • 1 garlic clove, minced
  • 1 can (14-1/2 ounces) Italian stewed tomatoes
  • 1/2 cup frozen corn, thawed
  • 1/2 teaspoon salt
  • 1/2 teaspoon dried oregano
  • 1/8 teaspoon dried thyme
  • 4 teaspoons grated Parmesan cheese
  • 2 tablespoons minced fresh parsley


  • Cut spaghetti squash in half; discard seeds. Place cut side up on a microwave-safe plate. Microwave, covered, on high for 9 minutes or until tender.
  • Meanwhile, in a large skillet, saute the carrot, onion and peppers in oil for 3 minutes. Add yellow squash and zucchini; saute 2-3 minutes longer or until squash is tender. Add garlic; cook 1 minute longer. Reduce heat; add the tomatoes, corn, salt, oregano and thyme. Cook 5 minutes longer or until heated through, stirring occasionally.
  • Separate spaghetti squash strands with a fork. Spoon vegetable mixture into squash; sprinkle with cheese and parsley.
Nutrition Facts
1 serving: 237 calories, 6g fat (1g saturated fat), 1mg cholesterol, 633mg sodium, 46g carbohydrate (7g sugars, 9g fiber), 6g protein.

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Average Rating:
  • grtnanna
    Aug 22, 2013

    Family enjoyed it.

  • robisonh
    Aug 29, 2012

    No comment left

  • nsalb
    Feb 1, 2012

    this is a family repeat recipe, have been making it for years from this magazine.

  • N.Camp
    Nov 9, 2011

    Loved it. Would make again, since it's always hard to get in 5 servings of veggies a day.

  • ckuncio
    Jul 12, 2009

    sevings for 4 but squash is cut in halfwhat are the nutritional values

  • katlaydee3
    Apr 5, 2009

    No comment left

  • anonymous
    Jan 12, 2008

    This recipe was great. I had never had spaghetti squash before and now I totally love it. I ate half of it for a main course. It had a great flavor and the veggies were really crisp and flavorful. I will definately make this again.

  • Kimberly
    Mar 8, 2006

    No comment left