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Spaghetti Squash Primavera

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  Vegetable oil 2 Teaspoon
  Finely chopped garlic 1⁄2 Teaspoon
  Finely chopped red onion 1⁄4 Cup (4 tbs)
  Thinly sliced carrot 1⁄4 Cup (4 tbs)
  Thinly sliced red bell pepper 1⁄4 Cup (4 tbs)
  Thinly sliced green bell pepper 1⁄4 Cup (4 tbs)
  Canned italian style stewed tomatoes 14 1⁄2 Ounce (1 Can, Undrained)
  Canned italian style stewed tomatoes 14 1⁄2 Ounce, undrained (1 can)
  Thinly sliced yellow squash 1⁄2 Cup (8 tbs)
  Thinly sliced zucchini 1⁄2 Cup (8 tbs)

1. Heat oil in large skillet over medium-high heat until hot. Add garlic. Cook and stir 3 minutes. Add onion, carrot and peppers. Cook and stir 3 minutes. Add tomatoes, yellow squash, zucchini, corn, oregano and thyme. Cook 5 minutes or until heated through, stirring occasionally.
2. Cut spaghetti squash lengthwise in half. Remove seeds. Cover with plastic wrap. Microwave at HIGH 9 minutes or until squash separates easily into strands when tested with fork.
3. Cut each squash half lengthwise in half; separate strands with fork. Spoon vegetables evenly over squash. Top servings with cheese and parsley before serving.

Recipe Summary

Difficulty Level: 
Very Easy
Side Dish
Everyday, Healthy
Preparation Time: 
5 Minutes
Cook Time: 
30 Minutes
Ready In: 
35 Minutes

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Average: 4.3 (13 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 94 Calories from Fat 26

% Daily Value*

Total Fat 3 g4.7%

Saturated Fat 0.39 g2%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 462.6 mg19.3%

Total Carbohydrates 17 g5.5%

Dietary Fiber 3.2 g12.8%

Sugars 9.4 g

Protein 3 g5.4%

Vitamin A 45.6% Vitamin C 63.5%

Calcium 7.8% Iron 16%

*Based on a 2000 Calorie diet

Spaghetti Squash Primavera Recipe