Sign in to see ingredients
Create a free account to unlock this content
Don't have an account? Sign up free
Per serving
Calculating nutrition...
- 1
Cook the squash
Halve the spaghetti squash lengthwise and scoop out the seeds. Set the halves cut side up on a microwave-safe plate, cover, and microwave on high for about 9 minutes, until the flesh is tender and pulls into strands with a fork.
- 2
Start the vegetables
While the squash cooks, heat the canola oil in a skillet over medium heat. Add the sliced carrot, chopped red onion, and red and green bell peppers, and saute for about 3 minutes. Add the thinly sliced yellow summer squash and zucchini and cook another 2 to 3 minutes, until everything is just tender.
- 3
Build the sauce
Stir in the minced garlic and cook 1 minute more. Reduce the heat and add the stewed tomatoes, thawed corn, salt, oregano, and thyme. Simmer about 5 minutes, stirring now and then, until heated through.
- 4
Fill and serve
Scrape the squash into strands with a fork, leaving them in the shells. Spoon the vegetable mixture over the strands, then finish with the grated Parmesan and fresh parsley. Serve in the shells.
Sign in to see all instructions
Create a free account to unlock this content
Don't have an account? Sign up free
Spaghetti Squash Primavera
Created by: CleanPlateClub
Ingredients
- 1 spaghetti squash
- 1/4 cup carrot
- 1/4 cup red onion
- 1/4 cup red bell pepper
- 1/4 cup green bell pepper
- 2 tsp canola oil
- 1 cup yellow summer squash
- 1 cup zucchini
- 1 garlic
- 14 1/2 oz stewed tomatoes
- 1/2 cup corn
- 1/2 tsp salt
- 1/2 tsp dried oregano
- 1/8 tsp dried thyme
- 4 tsp Parmesan cheese
- 2 tbsp parsley
Instructions
- Cook the squashHalve the spaghetti squash lengthwise and scoop out the seeds. Set the halves cut side up on a microwave-safe plate, cover, and microwave on high for about 9 minutes, until the flesh is tender and pulls into strands with a fork.
- Start the vegetablesWhile the squash cooks, heat the canola oil in a skillet over medium heat. Add the sliced carrot, chopped red onion, and red and green bell peppers, and saute for about 3 minutes. Add the thinly sliced yellow summer squash and zucchini and cook another 2 to 3 minutes, until everything is just tender.
- Build the sauceStir in the minced garlic and cook 1 minute more. Reduce the heat and add the stewed tomatoes, thawed corn, salt, oregano, and thyme. Simmer about 5 minutes, stirring now and then, until heated through.
- Fill and serveScrape the squash into strands with a fork, leaving them in the shells. Spoon the vegetable mixture over the strands, then finish with the grated Parmesan and fresh parsley. Serve in the shells.