Photo of Spaghetti Squash Primavera by WW

Spaghetti Squash Primavera

2
PersonalPoints™ per serving
Total Time
1 hr 5 min
Prep
25 min
Cook
40 min
Serves
4
Difficulty
Moderate
Whip up a batch of this hearty, all-vegetable dish for dinner in just an hour. Hearty and delicious spaghetti squash stars as the pasta alternative that just might turn your family away from traditional pasta permanently. Easy to bake, the spaghetti squash shreds into long tender strands resembling traditional pasta and equally as filling. The mild sweetness of the squash never overpowers the vegetables but blend beautifully. Primavera, a traditional Italian dish, is marked by a healthy amount of vegetables in the sauce. Feel free to add your favorite vegetables to your sauce in place of some we use here. Serve with a peppery-fresh arugula salad with some fresh lemon juice or toast a baguette and serve a slice with each bowl.

Ingredients

Uncooked spaghetti squash

1 large

Olive oil

2 tsp

Uncooked onion(s)

1 small, chopped

Garlic clove(s)

1 medium clove(s), 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

Water

¾ cup(s)

Basil

2 Tbsp, 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, heat oil in a large skillet; 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 about 1 1/2 cups of squash on each of 4 plates and top each with about 1 1/2 cups of sauce.