Spaghetti Squash Primavera
- Total Time
Whip up a batch of this hearty, all-vegetable "pasta" dish for dinner. It's loaded with filling fiber.
uncooked winter squash2 ½ pound(s), spaghetti variety
olive oil2 tsp
uncooked onion(s)1 small, chopped
garlic clove(s)1 clove(s), medium, minced
uncooked broccoli½ 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 tomatoes14 ½ oz, drained (reserve juice)
canned tomato paste6 oz
basil2 Tbsp, fresh, chopped
- 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.
- 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.
- 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.
- 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.