Photo of Spaghetti Squash Primavera by WW

Spaghetti Squash Primavera

PersonalPoints™ per serving
Total Time
1 hr
20 min
40 min
When hunger strikes, whip up a batch of this hearty, all-vegetable pasta dish. It's loaded with appetite-suppressing fibre.


Uncooked winter squash

3 pound(s), spaghetti variety (2 medium)

Olive oil

2 tsp(s)

Uncooked onion(s)

1 small, chopped

Garlic clove(s)

1 clove(s), large, minced

Uncooked broccoli

½ cup(s), florets

Yellow pepper(s)

¼ cup(s), chopped

Sweet red pepper(s)

¼ cup(s), chopped

Green pepper(s)

¼ strip(s), chopped

Canned diced tomatoes

14½ oz, drained (reserve juice)

Canned tomato paste

6 oz


¾ cup(s)

Fresh basil

2 tbsp(s), fresh, chopped


  1. Preheat oven to 350ºF. Halve squash lengthwise; scoop out seeds. Place squash, cut sides down, in a large baking dish and prick skin all over with a fork. Bake until tender, about 30 to 40 minutes.
  2. Meanwhile, in a large skillet, heat oil; sauté onion and garlic for 1 minute. Add broccoli and peppers; sauté until crisp-tender, about 3 to 4 minutes.
  3. Stir in reserved tomato juice, tomato paste, and water; simmer until vegetables are tender, about 5 to 8 minutes. Stir in diced tomatoes and basil; simmer for 1 minute more.
  4. Using a fork, carefully rake stringy squash pulp from shell, separating it into spaghetti-like strands. Place 2 cups of squash on each of 4 plates and top each with about 1 1/2 cups of sauce.