Spaghetti Squash Primavera

Name: Spaghetti Squash Primavera
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 4 servings.
Cuisine: Asian Appetizers, Asian Side Dishes, Indian Recipes, Italian Recipes, Italian Side Dishes
Ingredients: 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

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

Ingredients

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

Directions

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, 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.

Editor's Note

This recipe was tested in a 1,100-watt microwave.

Reviews

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Average Rating:

grtnanna

Aug 22, 2013

Family enjoyed it.
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
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.