Spaghetti Squash Primavera
Points: 2
Servings: 4
Preparation Time:25 Minutes
Cooking Time: 40 Minutes
Level of Difficulty: Moderate
Ingredients:
2 medium raw spaghetti squash (cubed), about 2 1/2 lbs each
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
Instructions:
1. 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.
2. 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.
3. 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.
4. Using a fork, carefully rake stringy squash pulp from shell, separating it into spaghetti-like strands. Place 2 cups of squash on each of 4 plates and top each with about 1 1/2 cups of sauce
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