SPAGHETTI SQUASH PRIMAVERA

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Sunny-colored squash shells make attractive bowls for this satisfying meatless main dish, perfect for a summer supper. The recipe showcases a bountiful medley of vegetables. -CoraLee Collis, Ankeny, Iowa

Provided by Taste of Home

Categories     Side Dishes

Time 45m

Yield 4 servings.

Number Of Ingredients 16

1 large spaghetti squash (3-1/2 pounds)
1/4 cup sliced carrot
1/4 cup chopped red onion
1/4 cup chopped sweet red pepper
1/4 cup chopped green pepper
2 teaspoons canola oil
1 cup thinly sliced yellow summer squash
1 cup thinly sliced zucchini
1 garlic clove, minced
1 can (14-1/2 ounces) Italian stewed tomatoes
1/2 cup frozen corn, thawed
1/2 teaspoon salt
1/2 teaspoon dried oregano
1/8 teaspoon dried thyme
4 teaspoons grated Parmesan cheese
2 tablespoons minced fresh parsley

Steps:

  • Cut spaghetti squash in half; discard seeds. Place cut side up on a microwave-safe plate. Microwave, covered, on high for 9 minutes or until tender. , Meanwhile, in a large skillet, saute the carrot, onion and peppers in oil for 3 minutes. Add yellow squash and zucchini; saute 2-3 minutes longer or until squash is tender. Add garlic; cook 1 minute longer. Reduce heat; add the tomatoes, corn, salt, oregano and thyme. Cook 5 minutes longer or until heated through, stirring occasionally. , Separate spaghetti squash strands with a fork. Spoon vegetable mixture into squash; sprinkle with cheese and parsley.

Nutrition Facts : Calories 237 calories, Fat 6g fat (1g saturated fat), Cholesterol 1mg cholesterol, Sodium 633mg sodium, Carbohydrate 46g carbohydrate (7g sugars, Fiber 9g fiber), Protein 6g protein.

Md.hanife Sheik
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I would definitely recommend this recipe to others. It's easy to follow and the end result is delicious.


Sabrina Sandifer
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This recipe is a great way to use up leftover spaghetti squash. I had some leftover from a previous meal and this was the perfect way to use it up.


Ahmed Farah
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I made this dish for a dinner party and it was a big hit. Everyone loved the unique flavors and textures.


Derartu AD
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This dish is a great way to sneak some extra vegetables into your diet. My kids loved it!


Chang Thar Mee
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I'm not a vegetarian, but I really enjoyed this dish. The vegetables were cooked perfectly and the sauce was flavorful.


Alex Leonard
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This recipe was a bit time-consuming, but it was worth the effort. The end result was a delicious and impressive dish.


king snow
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I would have liked the sauce to be a bit thicker, but overall this dish was very good.


Merha Fatima
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This dish is perfect for a light and healthy lunch or dinner. It's also a great way to use up leftover vegetables.


Jubilee Thao
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I'm not a big fan of spaghetti squash, but this recipe changed my mind. The squash was cooked perfectly and the sauce was delicious.


Aakash 65
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This recipe is a great way to get your kids to eat their vegetables. My kids loved the spaghetti squash and the colorful vegetables.


Raza M
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I substituted zucchini for the asparagus and it worked out great. This dish is very versatile.


Jahziyah Pretty
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The spaghetti squash took a bit longer to cook than I expected, but it was worth the wait. The end result was delicious.


Ronald Jack
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This dish was a bit bland for my taste. I would add more spices or herbs next time.


Arslan Mani
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I added some grilled chicken to this dish and it was a great addition. The chicken added a nice protein boost and made the dish even more satisfying.


Ali Rehaman786
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The spaghetti squash was a great substitute for pasta. It was light and fluffy and held the sauce perfectly.


Milan Timalsina
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This recipe was easy to follow and the end result was delicious. I will definitely be making this again!


Godwin Oghenegoma
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I loved the vibrant colors of this dish. The vegetables were cooked perfectly and the sauce was light and flavorful.


jose esp
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This spaghetti squash primavera was a hit with my family! The flavors were amazing and the presentation was beautiful.


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