Spaghetti Squash Primavera

Total Time
1 hr 5 min
25 min
40 min
Whip up a batch of this hearty, all-vegetable "pasta" dish for dinner. It's loaded with filling fiber.


uncooked winter squash

2½ pound(s), spaghetti variety

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


¾ cup(s)


2 Tbsp, 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, 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.

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