Spaghetti Squash Primavera
2
Points®
Total time: 1 hr • Prep: 20 min • Cook: 40 min • Serves: 4 • Difficulty: Easy
When hunger strikes, whip up a batch of this hearty, all-vegetable pasta dish. It's loaded with appetite-suppressing fibre.
Ingredients
Uncooked winter squash
3 pound(s), spaghetti variety (2 medium)
Olive oil
2 tsp(s)
Onion
1 small, chopped
Garlic
1 clove(s), large, minced
Broccoli
½ cup(s), florets
Yellow bell pepper
¼ cup(s), chopped, chopped
Red bell pepper
¼ cup(s), chopped, chopped
Green bell pepper
¼ strip(s), chopped
Canned diced tomatoes
14½ oz, drained (reserve juice)
Canned tomato paste
6 oz
Water
¾ cup(s)
Fresh basil
2 tbsp(s), fresh, chopped
Instructions
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.
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