Spaghetti Squash Primavera
Strands of spaghetti squash topped with herbed spaghetti sauce made with vegetable crumbles is a vegetarian recipe with family appeal.
Ingredients
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1 spaghetti squash (about 4 pounds), stem removed
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2 tablespoons olive oil
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1 medium-size onion, chopped
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2 cloves garlic, chopped
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1 can (8 ounces) stewed tomatoes
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1 can (8 ounces) tomato sauce
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1/2 cup prebrowned all-protein vegetable crumbles, thawed (see Note, below)
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1/2 teaspoon sugar
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1/4 teaspoon dried Italian herb seasoning
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1/4 teaspoon salt
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1/4 teaspoon pepper
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3 tablespoons heavy cream
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2 tablespoons chopped parsley
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
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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