Spaghetti Squash Primavera

Strands of spaghetti squash topped with herbed spaghetti sauce made with vegetable crumbles is a vegetarian recipe with family appeal.

Recipe from Family Circle
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  • 1 spaghetti squash (about 4 pounds), stem removed
  • 2 tablespoons olive oil
  • 1 medium onion, chopped
  • 2 cloves garlic, chopped
  • 1 can (8 ounces) stewed tomatoes
  • 1 can (8 ounces) tomato sauce
  • 1/2 cup prebrowned all-protein vegetable crumbles, thawed (see Note, below)
  • 1/2 teaspoon sugar
  • 1/4 teaspoon dried Italian herb seasoning
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 3 tablespoons heavy cream
  • 2 tablespoons chopped parsley
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Halve squash; remove seeds. Place cut side down in microwave-safe dish. Microwave on high power 20 minutes, rotating once, until tender.
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.
With fork, scrape strands from squash onto serving platter. Top with tomato sauce. Sprinkle with parsley. Makes 4 servings.
This sausage-like product can be found with vegetarian products in frozen-food case.

nutrition information

Per Serving: cal. (kcal) 276, Fat, total (g) 12, chol. (mg) 15, sat. fat (g) 4, carb. (g) 40, fiber (g) 9, pro. (g) 8, sodium (mg) 822, Percent Daily Values are based on a 2,000 calorie diet
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