Spaghetti Squash Primavera
Weight Watchers Recipe
Prep time: 20 min
Cook time: 40 min
Other time: 0 min
When hunger strikes, whip up a batch of this hearty, all-vegetable pasta dish. It's loaded with appetite-suppressing fibre.
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3 pound(s) uncooked winter squash, spaghetti variety (2 medium)
2 tsp olive oil
1 small uncooked onion(s), chopped
1 clove(s) (medium) garlic clove(s), minced
1/2 cup(s) uncooked broccoli, florets
1/4 cup(s) yellow pepper(s), chopped
1/4 cup(s) sweet red pepper(s), chopped
1/4 strip(s) green pepper(s), chopped
14 1/2 oz canned diced tomatoes, drained (reserve juice)
6 oz canned tomato paste
3/4 cup(s) water
2 Tbsp basil, fresh, chopped
- 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, in a large skillet, heat oil; 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 2 cups of squash on each of 4 plates and top each with about 1 1/2 cups of sauce.
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