SPAGHETTI SQUASH PRIMAVERA
Got this from a low-carb cookbook, and haven't tried it yet. My daughter and I adore spaghetti squash - we eat it once a week! We will be making this for next week's lunches!
Provided by brandimcd
Categories One Dish Meal
Time 27m
Yield 2 serving(s)
Number Of Ingredients 14
Steps:
- Cook squash:.
- Cut the squash in half and scoop out the seeds.
- Cut the halves again so it's quartered.
- Boil for 15 minutes over high heat in a large pot of lightly salted water.
- For the entree:.
- Heat oil in medium skillet over low heat.
- Add all veggies but the tomato, and add the garlic.
- Cook 10 to 12 minutes or until crisp-tender, stirring occassionally.
- Stir in tomato, wine, basil, salt and black pepper, cook for 4-5 mins stirring once or twice.
- Serve veggies over squash, top with cheese.
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Dave Evans
[email protected]This recipe was a bit too time-consuming for a weeknight meal. I think I'll try a different recipe next time.
Bilal iqbal Iqbal
[email protected]This dish was a great way to get my kids to eat their vegetables. They loved the spaghetti squash and the colorful primavera sauce.
Sarah Petermeier
[email protected]This recipe was a bit too complicated for my taste. I think I'll try a simpler recipe next time.
Sardar_Saud_ Faisal
[email protected]I'm not usually a fan of squash, but this recipe changed my mind. The spaghetti squash was cooked perfectly and the primavera sauce was delicious.
Raazik khan
[email protected]This recipe was a great way to use up some leftover vegetables. The spaghetti squash added a nice touch of heartiness.
ThegtrsavgeOffical
[email protected]This dish was a bit bland for my taste. I think it could have used more seasoning or maybe some additional vegetables.
Mahnoor Khalique
[email protected]I'm always looking for new ways to cook spaghetti squash, and this recipe was a great find. The combination of vegetables and sauce was delicious.
Marsad Ali
[email protected]This recipe was a bit too time-consuming for a weeknight meal. I think I'll try a different recipe next time.
Shoaib Palari
[email protected]I wasn't sure what to expect with this recipe, but I was pleasantly surprised. The spaghetti squash was a great substitute for pasta and the primavera sauce was light and flavorful.
Ashan Bandara
[email protected]I made this recipe for my family and they all loved it! Even my picky kids ate their vegetables.
Natasha Chigariro
[email protected]This recipe was a bit too spicy for my taste. I think I'll use less red pepper flakes next time.
Elsie Doris
[email protected]I'm not a vegetarian, but I still really enjoyed this dish. The vegetables were roasted to perfection and the sauce was creamy and flavorful.
Kyle Thomas
[email protected]This was a great recipe for a weeknight meal. It was quick and easy to make, and the leftovers were even better the next day.
hamoosh ar
[email protected]I followed the recipe exactly, but my spaghetti squash turned out mushy. I think I may have cooked it for too long.
Napoleon Andrews
[email protected]I made this recipe for a dinner party and it was a hit! Everyone loved the unique flavor of the spaghetti squash and the colorful vegetables.
Jass Deep
[email protected]This dish was a bit too bland for my taste. I think it needed more seasoning, or maybe some additional vegetables.
Afzal Asmatullah
[email protected]I'm not usually a fan of spaghetti squash, but this recipe changed my mind. The squash was tender and flavorful, and the primavera sauce was light and refreshing. I'll definitely be making this again!
M Moiz
[email protected]This spaghetti squash primavera was a delightful dish! The flavors of the vegetables and sauce came together perfectly, and the squash itself was cooked to perfection. I especially loved the addition of the sun-dried tomatoes, which added a nice tang