Spaghetti Squash Primavera |
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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 4 |
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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. âCoraLee Collis, Ankeny, Iowa Ingredients:
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 |
Directions:
1. 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.
2. Meanwhile, in a large skillet, saute the carrot, onion, 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.
3. Separate spaghetti squash strands with a fork. Spoon vegetable mixture into squash; sprinkle with cheese and parsley. Yield: 4 servings.
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