Spaghetti squash turns one of favorite pasta dishes into a gluten-free, low healthy meal! Canned or frozen tomatoes and winter squash make up the bulk of this recipe.
This dish is packed with tons of nutrients and anti-inflammatory immune-boosting foods without all the added calories and fat traditional casseroles do.
Serve this vegan dish on its own with some added lentils for a complete meal or use a side dish to baked chicken breasts or ground turkey meatballs. Delicious and full of goodness!
Spaghetti Squash Primavera
- 3 pound(s) winter squash, spaghetti variety (2 medium)
- 2 tsp olive oil
- 1 small onion, chopped
- 2 cloves garlic minced
- 1/2 cup(s) uncooked broccoli, florets
- 1 small zucchini, chopped (seeds removed)
- 1/4 cup sweet red pepper, chopped
- 1/4 cup green pepper, chopped
- 15 oz can of diced tomatoes, drained (reserve juice)
- 6 oz canned tomato paste
- 3/4 cup(s) water
- 2 Tbsp basil, fresh, chopped
- Preheat oven to 350ºF. Halve squash lengthwise; scoop out seeds. Place squash, cut sides down, in a large baking dish with 1-2 inches of water and prick skin all over with a fork. Bake until tender, about 30 to 40 minutes.
- In a large skillet, heat oil; sauté onion and garlic for 1 minute. Add broccoli, zuchinni and peppers; sauté until crisp-tender, about 3 to 4 minutes.
- Stir in reserved tomato juice, tomato paste, and water; simmer until vegetables are tender, about 5 to 8 minutes.
- Stir in diced tomatoes and basil; simmer for 1 minute more.
- When squash is tender, remove from oven. Using a fork, carefully rake stringy squash pulp from shell, separating it into spaghetti-like strands.
- Place 2 cups of squash on each of 4 plates and top each with about 1 1/2 cups of sauce.
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