GARDEN HARVEST SPAGHETTI SQUASH

Garden Harvest Spaghetti Squash image

I was in the grocery store one day and spotted this interesting looking yellow hard squash, the spaghetti squash. I just had to try it, so I took it home and cooked it according to the label on the squash. I topped it with my favorite vegetables for pasta, and it was a instant family favorite.-Veronica McCann, Columbus, Ohio

Provided by Taste of Home

Categories Dinner

Time 1h5m

Yield 4 servings.

Number Of Ingredients 20

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

Steps:

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 375° for 30-40 minutes. Drain water from pan; turn squash cut side up. Bake 5 minutes longer or until squash is tender., 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., When squash is cool enough to handle, use a fork to separate strands. Serve with sauce; sprinkle with cheese.

Nutrition Facts : Calories 270 calories, Fat 8g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 751mg sodium, Carbohydrate 47g carbohydrate (13g sugars, Fiber 10g fiber), Protein 10g protein. Diabetic Exchanges