Name: Spaghetti Squash Primavera
Prep time: 25 min
Cook time: 40 min
Total time: 65 min
Yield: 4 servings
Ingredients: 2.5 pound(s) uncooked winter squash spaghetti variety; 2 tsp olive oil; 1 small uncooked onion(s) chopped; 1 medium clove(s) garlic clove(s) minced; 0.5 cup(s) uncooked broccoli florets; 0.25 cup(s) yellow pepper(s) chopped; 0.25 cup(s) sweet red pepper(s) chopped; 0.25 strip(s) green pepper(s) chopped; 14.5 oz canned diced tomatoes drained (reserve juice); 6 oz canned tomato paste; 0.75 cup(s) water; 2 Tbsp basil fresh, chopped

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Ingredients

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

water

¾ cup(s)

basil

2 Tbsp, fresh, chopped

Instructions

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.

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