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Spaghetti Squash Primavera

Total Time

Prep: 25 min. Cook: 20 min.

Makes

4 servings

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 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

  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 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.
  3. 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.

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