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Spaghetti Squash Primavera With Zucchini

Microwaverina's picture
  Spaghetti squash 2 Pound
  Zucchini 8 Ounce, cut into 0.5 inch slices
  Green pepper 1 Large, cut into 1 inch pieces
  Stalk celery 1 , sliced
  Dill 1⁄2 Teaspoon
  Basil 1⁄2 Teaspoon
  Italian herb seasoning 1⁄2 Teaspoon
  Butter/Margarine 1⁄4 Cup (4 tbs)
  Tomatoes 2 Large, coarsely chopped
  Grated parmesan cheese 1⁄4 Cup (4 tbs)
  Parsley 1 Tablespoon

Pierce squash deeply several times with long-tined fork.
Place in oven on microwave roasting rack and cook on HI, 7 minutes.
Turn squash over and continue to cook another 3 to 5 minutes, or until done.
Set aside.
Combine zucchini, green pepper, celery, dill, basil, and Italian seasoning-in a 1 1/2-quart microproof casserole.
Dot vegetables with butter.
Cover with casserole lid and cook on HI, 10 minutes.
Stir in tomatoes.
Cover and cook on HI, 5 minutes.
Cut squash in half and remove seeds.
With two forks, carefully transfer squash strands to serving platter.
Spoon vegetables over top.
Sprinkle with Parmesan cheese.
Garnish with parsley, if desired.

Recipe Summary

Difficulty Level: 
Main Dish

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Average: 4.2 (19 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 244 Calories from Fat 134

% Daily Value*

Total Fat 15 g23.6%

Saturated Fat 8.9 g44.6%

Trans Fat 0 g

Cholesterol 37.1 mg12.4%

Sodium 228.4 mg9.5%

Total Carbohydrates 25 g8.2%

Dietary Fiber 2.8 g11.2%

Sugars 4.9 g

Protein 7 g13.3%

Vitamin A 39.6% Vitamin C 113.5%

Calcium 17.6% Iron 9.4%

*Based on a 2000 Calorie diet

Spaghetti Squash Primavera With Zucchini Recipe