Garden Harvest Spaghetti Squash Recipe

Name: Garden Harvest Spaghetti Squash
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
Cut squash in half lengthwise; discard seeds. Place squash cut side down in a 15x10x1-in. baking pan; add 1/2 in. of hot water. Bake, uncovered, at 375u00b0 for 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 the 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.

178

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 1 medium spaghetti squash (about 4 pounds), 1 medium sweet red pepper, chopped, 1 medium red onion, chopped, 1 small zucchini, chopped, and more.

Yes, Garden Harvest Spaghetti Squash falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Garden Harvest Spaghetti Squash

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