Spaghetti Squash Primavera Recipe

4.5 5 6
Spaghetti Squash Primavera Recipe
Spaghetti Squash Primavera Recipe photo by Taste of Home
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Spaghetti Squash Primavera Recipe

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4.5 5 6
Publisher Photo
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
MAKES:
4 servings
TOTAL TIME:
Prep: 25 min. Cook: 20 min.
MAKES:
4 servings
TOTAL TIME:
Prep: 25 min. Cook: 20 min.

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. Yield: 4 servings.
Editor's Note: This recipe was tested in a 1,100-watt microwave.
Originally published as Spaghetti Squash Primavera in Taste of Home August/September 2005, p 37

  • 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
  1. 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.
  2. 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.
  3. Separate spaghetti squash strands with a fork. Spoon vegetable mixture into squash; sprinkle with cheese and parsley. Yield: 4 servings.
Editor's Note: This recipe was tested in a 1,100-watt microwave.
Originally published as Spaghetti Squash Primavera in Taste of Home August/September 2005, p 37

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Reviews forSpaghetti Squash Primavera

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grtnanna User ID: 6699294 63269
Reviewed Aug. 22, 2013

"Family enjoyed it."

MY REVIEW
nsalb User ID: 1493919 206822
Reviewed Feb. 1, 2012

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

MY REVIEW
N.Camp User ID: 5463765 60196
Reviewed Nov. 9, 2011

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

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ckuncio User ID: 3687547 153905
Reviewed Jul. 12, 2009

"sevings for 4 but squash is cut in half

what are the nutritional values"

MY REVIEW
anonymous User ID: 5520322 144630
Reviewed 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."

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