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
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
Reviews
Family enjoyed it.
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this is a family repeat recipe, have been making it for years from this magazine.
Loved it. Would make again, since it's always hard to get in 5 servings of veggies a day.
sevings for 4 but squash is cut in halfwhat are the nutritional values
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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.
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