Spaghetti Squash Primavera
Ingredients:
2 teaspoons vegetable oil ½ teaspoon finely chopped garlic
¼ cup finely chopped red onion ¼ cup thinly sliced carrot
¼ cup thinly sliced red bell pepper ¼ cup thinly sliced green bell pepper
1 can (14 ½ oz.) stewed tomatoes, not drained ½ cup thinly sliced yellow squash
½ cup thinly sliced zucchini ½ cup frozen whole kernel corn, thawed
½ teaspoon dried oregano leaves 1/8 teaspoon dried thyme leaves
1 spaghetti squash (about 2 pounds) 4 teaspoons Parmesan cheese (optional)
2 tablespoons finely chopped fresh parsley
Directions:
- Heat oil in large skillet over medium-high heat until hot. Add garlic. Cook and stir 3 minutes. Add onion, carrots, and peppers. Cook and stir 3 minutes. Add tomatoes, yellow squash, zucchini, corn, oregano, and thyme. Cook 5 minutes or until heated through, stirring occasionally.
- Cut spaghetti squash lengthwise in half. Remove seeds. Cover with plastic wrap. Microwave at HIGH 9 minutes or until squash separates easily into strands when tested with fork.
- Cut each squash half lengthwise in half; separate strands with fork. Spoon vegetables evenly over squash. Top servings evenly with cheese, if desired, and parsley before serving.
Nutrition Facts |
||||
| Serving Size: 1/4th recipe |
% Daily Value |
|
||
| Calories 150 Calories from fat: 35 | ||||
| Total Fat 3.5g |
6% |
|
||
| Saturated Fat 1g |
4% |
|
||
| Cholesterol 0mg |
0% |
|
||
| Sodium 120mg |
5% |
|
||
| Total Carbohydrate 31g |
10% |
|
||
| Dietary Fiber 7g |
27% |
|
||
| Sugars 8g |
|
|
||
| Protein 4g |
|
|
||
| Vitamin A 70% Vitamin C 80% | ||||
| Calcium 10% Iron 10% | ||||
| Percent Daily Values are based on a 2,000 calorie diet. | ||||
Tags: how to make vegetable primavera, primavera recipes, squash primavera, squash recipes