Summertime Spaghetti Squash Primavera
1 medium whole
1 (28-ounce) can
low-sodium diced tomatoes
4 cups sliced fresh
garden vegetables – squash, carrots, celery, green beans, etc.
1 cup coarsely
1 cup diced bell
teaspoon Italian seasoning
1 teaspoon crushed
¼ cup shredded
1. Preheat oven to 400
degrees. Line a baking sheet with foil. Place whole squash on the foil and
then in oven. Bake for 30-40 minutes in
hot oven – the outside skin may be blackened. Let rest at room temperature
until cool enough to handle. Cut in half. Scrape out the seeds in the very
2. In heavy saucepan
over medium high heat, add tomatoes and bring to a boil. Add garden vegetables,
onion, bell pepper, seasoning, garlic and vinegar. Lower heat. Cover and simmer
until sauce has thickened, about 15 minutes.
T3. o serve, shred
spaghetti squash with fork onto serving platter. Top with primavera sauce, and then the
cheese. Makes 4 servings.