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Spaghetti Squash Primavera

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

  • 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.

Nutrition Facts

Reviews

Average Rating: 4.333333
  • 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
    Dec 31, 1969

    sevings for 4 but squash is cut in half

    what are the nutritional values

  • anonymous
    Dec 31, 1969

    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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