Spaghetti Squash Primavera
Recipe from
Family Circle
Strands of spaghetti squash topped with herbed spaghetti sauce made with vegetable crumbles is a vegetarian recipe with family appeal.
Servings:
4 servings at $1.91 each.
Total Time:
45 mins
Ingredients
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1spaghetti squash (about 4 pounds), stem removedsee savings
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2 tablespoonsolive oilsee savings
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1 medium-sizeonion, choppedsee savings
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2 clovesgarlic, choppedsee savings
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1 can(8 ounces) stewed tomatoessee savings
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1 can(8 ounces) tomato saucesee savings
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1/2 cupprebrowned all-protein vegetable crumbles, thawed (see Note, below)see savings
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1/2 teaspoonsugarsee savings
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1/4 teaspoondried Italian herb seasoningsee savings
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1/4 teaspoonsaltsee savings
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1/4 teaspoonpeppersee savings
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3 tablespoonsheavy creamsee savings
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2 tablespoonschopped parsleysee savings
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Directions
1.
Halve squash; remove seeds. Place cut side down in microwave-safe dish. Microwave on high power 20 minutes, rotating once, until tender.
2.
Heat oil in large skillet. Add onion and garlic; cook over medium heat until softened, 10 minutes. Add tomatoes, tomato sauce, crumbles, sugar, seasoning, salt and pepper. Reduce heat to medium-low; cover; simmer 10 minutes. Stir in cream; cook to heat through, 2 minutes.
3.
With fork, scrape strands from squash onto serving platter. Top with tomato sauce. Sprinkle with parsley. Makes 4 servings.
Note
This sausage-like product can be found with vegetarian products in frozen-food case.
Nutrition information
Per serving: Calories 276, Total Fat 12 g, Saturated Fat 4 g, Cholesterol 15 mg, Sodium 822 mg, Carbohydrate 40 g, Fiber 9 g, Protein 8 g.
Percent Daily Values are based on a 2,000 calorie diet
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