Garden Harvest Spaghetti Squash

Total Time Prep: 30 min. Bake: 35 min.
Yield 4 servings
Test Kitchen Approved
I was in the grocery store and spotted a perfectly ripe spaghetti squash. I knew I had to try it, so I cooked it according to the label. I topped it with my favorite vegetables for pasta, and it was an instant family favorite. —Veronica McCann, Columbus, Ohio

Ingredients

  • 1 medium spaghetti squash (about 4 pounds)
  • 1 medium sweet red pepper, chopped
  • 1 medium red onion, chopped
  • 1 small zucchini, chopped
  • 1 cup chopped fresh mushrooms
  • 1/2 cup chopped leek (white portion only)
  • 1/2 cup shredded carrots
  • 1 tablespoon olive oil
  • 1 garlic clove, minced
  • 1 can (14-1/2 ounces) stewed tomatoes
  • 1/2 cup tomato paste
  • 1/4 cup V8 juice
  • 1 teaspoon pepper
  • 1/2 teaspoon salt
  • 2 cups fresh baby spinach
  • 1 tablespoon minced fresh basil
  • 2 teaspoons minced fresh oregano
  • 2 teaspoons minced fresh thyme
  • 1 teaspoon minced fresh rosemary
  • 1/4 cup grated Parmesan and Romano cheese blend

Directions

  1. Cut squash in half lengthwise; discard seeds. Place squash cut side down in a 15x10x1-in. baking pan; add 1/2 in. hot water. Bake, uncovered, at 375° until squash is easily pierced with a fork, 30-40 minutes. Drain water from pan; turn squash cut side up. Bake 5 minutes longer or until squash is tender.
  2. Meanwhile, in a Dutch oven, saute red pepper, onion, zucchini, mushrooms, leek and carrots in oil until tender. Add garlic; cook 1 minute longer. Add the stewed tomatoes, tomato paste, V8 juice, pepper and salt; bring to a boil. Reduce heat; cover and simmer for 15 minutes. Stir in spinach and herbs; heat through.
  3. When squash is cool enough to handle, use a fork to separate strands. Serve with sauce; sprinkle with cheese.

Nutrition Facts

1-1/4 cups squash with 1 cup sauce: 224 calories, 7g fat (2g saturated fat), 8mg cholesterol, 732mg sodium, 37g carbohydrate (18g sugars, 7g fiber), 10g protein. Diabetic Exchanges: 3 starch, 1-1/2 fat.

I was in the grocery store and spotted a perfectly ripe spaghetti squash. I knew I had to try it, so I cooked it according to the label. I topped it with my favorite vegetables for pasta, and it was an instant family favorite. —Veronica McCann, Columbus, Ohio
Recipe Creator

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