Spaghetti Squash Primavera

This spaghetti squash primavera is my version of a recipe that came with my weekly produce basket, which contained several of the ingredients used in the recipe. I made a few changes to suit my tastes, and the results were delicious! It makes a great vegetarian main course or a nice accompaniment to a meat entrée.

• Preparation Time: 15 mins
• Cooking Time: 30 mins
• Total Time: 45 mins
• Calories: 158 Calories

Ingredients

• 1 onion, chopped
• 1 green bell pepper, chopped
• ¾ cup crumbled feta cheese
• 1 large clove garlic, minced
• 2 tablespoons extra-virgin olive oil
• 1 tablespoon dried Italian herb seasoning
• 1 spaghetti squash
• fresh ground black pepper, to taste
• 1 large zucchini, cut into bite-size pieces
• 1 ½ cups chopped tomato

Recipe Instructions

Step 1

Pierce the shell of spaghetti squash with a fork and place in a microwave-safe dish; cook in the microwave on high for 12 minutes. Set aside until cool enough to handle.

Step 2

Slice squash in half lengthwise; remove seeds. Use a fork to pull the flesh away from the shell and place into a large bowl; fluff with the fork to separate strands as much as possible.

Step 3

Heat olive oil in a large skillet over medium heat. Cook and stir onion in hot oil until just tender, about 3 minutes. Add garlic; cook and stir for another 3 minutes. Stir zucchini and green bell pepper into mixture; season with Italian herb seasoning and black pepper.

Step 4

Pour tomatoes into the skillet. Continue cooking just until tomatoes are warmed, 3 to 5 minutes. Add squash strands to the skillet and toss until evenly mixed. Sprinkle with feta cheese and toss again to serve.