Spaghetti Squash Primavera
- Ready In:
- 45mins
- Ingredients:
- 15
- Serves:
-
4
ingredients
- 9.85 ml vegetable oil
- 2.46 ml finely chopped garlic
- 59.14 ml finely chopped red onion
- 59.14 ml thinly sliced carrot
- 59.14 ml thinly sliced red bell pepper
- 59.14 ml thinly sliced green bell pepper
- 411.06 g can Italian-style stewed tomatoes, undrained
- 118.29 ml thinly sliced yellow squash
- 118.29 ml thinly sliced zucchini
- 118.29 ml frozen whole kernel corn, thawed
- 2.46 ml dried oregano leaves
- 0.61 ml dried thyme leaves
- 1 spaghetti squash (about 2 pounds)
- 19.71 ml grated parmesan cheese
- 29.58 ml minced fresh parsley
directions
- Heat oil in large skillet.
- Cook and stir 3 minutes.
- Add tomatoes, yellow squash, zucchini, corn, oregano and thyme.
- Cook and stir 5 minutes.
- Cut spaghetti squash in half, lengthwise.
- Remove seeds.
- Cover with plastic wrap.
- Microwave on HIGH for about 9 minutes or until squash separates easily into strands when tested with fork.
- Cot each half of the squash lengthwise, in half again.
- Separate strands with fork.
- Spoon vegetables evenly over halves.
- Top each serving with cheese and parsley before serving.
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Reviews
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This was a really great way to use up all the vegies coming out of the garden. Good recipe, I found it to be a little short on flavor as it was. So I resorted to adding canned tomato sauce and a few handfuls of garlic salt. In the end it was very tasty. I'm about to make it for the second time, so yes, I am a fan!
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I made this as a side dish to grilled chicken breasts. When the chicken was nearly done I took some of the sauce, mixed it with a little tomato paste to thicken it a little, poured it on top of the breasts and topped them with a slice mozzarella cheese and some parmesan, then finished them off in the oven. The spaghetti squash primavera was a lovely accompaniment to this - zesty and a nice combination of flavours.
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This recipe sounded wonderful, I had all the ingredients except the main ingredient, Spaghetti Squash. But I made it anyway, using Frozen Ore Ida Hashbrowns instead, and we loved it!!!!! I try to have a meatless meal at least once a week and I will definitely be making this again, and hopefully with the main ingredient next time!!! Thanks for posting!!!!
RECIPE SUBMITTED BY
DIryshe
United States
I am originally from Texas. I have lived in Michigan for the past 12 years, and love it! My favorite cookbook would have to be The Knight's Of Columbus from the West branch, Michigan Post.
I more or less taught myself to cook with much trial and error.