Make everyone's day with Italian Garden Spaghetti Squash Primavera. This spaghetti squash primavera is a yummy mixture of veggies, basil and pasta sauce.
What You Need
Original recipe yields 6 servings
1 Tbsp. oil, divided
1 large spaghetti squash (3 lb.), cut lengthwise in half, seeds removed
2 cups sliced cremini mushrooms
1-1/2 cups chopped onions
1 cup CLASSICO Riserva Roasted Garlic Pasta Sauce
1-1/2 cups grape tomatoes, cut lengthwise in half
1/4 cup torn fresh basil leaves
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Let's Make It
Heat oven to 400°F.
Brush 2 tsp. oil evenly onto cut sides of squash halves; place, oil sides down, on rimmed baking sheet sprayed with cooking spray.
Bake 45 min. to 1 hour or until squash is tender. Remove from oven;. Cool slightly.
Meanwhile, heat remaining oil in large skillet on medium heat. Add mushrooms and onions; cook 5 to 6 min. or just until tender, stirring frequently. Add pasta sauce and tomatoes; cook 3 to 4 min. or until heated through, stirring frequently.
Use fork to scrape insides of squash into strands; place in large bowl. Add pasta sauce mixture; mix lightly. Sprinkle with basil.
Use Your Microwave
To cook the squash in the microwave, omit the 2 tsp. oil used for brushing onto the squash halves. Pierce the whole squash several times with fork or sharp knife to allow steam to escape. Microwave on HIGH 10 min. or just until squash is softened, turning after 5 min. Cool 5 min. Cut squash in half, then scrape out the seeds and continue as directed.
Serve the prepared recipe in the hollowed-out squash shells.
Calories From Fat
% Daily Value*
Total Fat 3.5g
Saturated Fat 0g
Trans Fat 0g
Total Carbohydrates 24g
Dietary Fibers 5g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.