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
Spaghetti Squash Primavera
Spaghetti Squash Primavera
Prep Time
25 min
Cook Time
20 min
Yield
4 servings
Ingredients
- 1 medium spaghetti squash (about 4 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 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: 148 calories, 4g fat (1g saturated fat), 1mg cholesterol, 591mg sodium, 27g carbohydrate (12g sugars, 5g fiber), 4g protein. Diabetic Exchanges: 2 starch, 1/2 fat.
Loading Popular in the Community
Loading Reviews
