This dish tastes just as comforting as the original, but without pasta’s calories and carbs. Though zucchini and squash are available year-round, any combination of fresh vegetables will work, so sub in your favorites.
Recipe Preparation Time:
Recipe Cook Time:
Recipe Ingredient Details:
3 whole spaghetti squashes (about 1 pound each )
2 tablespoons extra-virgin olive oil (divided )
1 yellow onion (diced)
2 zucchini (diced)
1 cup diced bell pepper ((red, yellow, orange, or a combination) )
1 cup broccoli florets
3 large cloves garlic (pressed or minced )
1 (28-ounce) can whole tomatoes (in juice )
1 tablespoon crushed red pepper flakes ((or to taste) )
1 teaspoon dried oregano
1 tablespoon fresh thyme, or 1⁄2 teaspoon dried
Asiago cheese (for garnish)
preheat oven to 425 ̊. Cut spaghetti squash in half lengthwise and remove seeds with a spoon. place squash, cut side up, on a baking sheet. Drizzle with 1 tablespoon olive oil and season with salt and pepper. turn cut side down and roast for 25 minutes.
meanwhile, heat remaining olive oil in a large saucepan over medium heat. add onion, zucchini, squash, bell pepper, and broccoli; sauté until vegetables begin to soften, about 5 minutes, stirring frequently. add garlic and toss to combine. add tomatoes, crushing with a spoon. Season with red pepper flakes, oregano, thyme, and salt and pepper. Sauté for another 5 minutes or so.
When squash is tender, use a fork to scrape into spaghetti-like strings. Divide among shallow bowls. Spoon primavera sauce over “noodles” and garnish with cheese. Serve immediately.
Recipe Additional Notes:
PER SERVING: 262 cal, 9g fat (5g mono, 2g poly, 2g sat), 0mg chol, 6g protein, 45g carb, 4g fiber, 104mg sodium ➻
Thu, 2011-12-22 14:09