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Spaghetti Squash Primavera




Source of Recipe


WW Post


Recipe Introduction


POINTS® Value | 3
Servings | 4



List of Ingredients




2 1/2 pound winter squash, spaghetti variety
2 tsp olive oil
1 small onion(s), chopped
1 medium garlic clove(s), minced
1/2 cup broccoli, florets
1/4 cup yellow pepper(s), chopped
1/4 cup sweet red pepper(s), chopped
1/4 cup green pepper(s), chopped
14 1/2 oz canned diced tomatoes, drained (reserve juice)
6 oz canned tomato paste
3/4 cup water
2 Tbsp basil, fresh, chopped


Recipe



Preheat oven to 350ºF. Halve squash lengthwise; scoop out seeds. Place squash, cut sides down, in a large baking dish and prick skin all over with a fork. Bake until tender, about 30 to 40 minutes.


Meanwhile, heat oil in a large skillet; sauté onion and garlic for 1 minute. Add broccoli 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.


Using a fork, carefully rake stringy squash pulp from shell, separating it into spaghetti-like strands. Place about 1 1/2 cups of squash on each of 4 plates and top each with about 1 1/2 cups of sauce.