Not Spaghetti

In my endless quest to be constantly eating pasta at all times but not gain much weight doing so (note to self: this is not possible), I stumbled across a recipe for Spaghetti Squash Primavera on the WW website.

Now, I have heard of using Spaghetti Squash as a pasta substitute before but never quite gotten around to trying it. And this recipe looked so good I could not resist.

The sauce alone is fabulous – bright and tasty and chock full of delicious veggies. I would use it again even with regular ol' pasta. And the spaghetti squash was a pleasant surprise. It was more pasta-like than I anticipated and SO FILLING. I am telling you, a cup or so of this and you are good to go. Not to mention it’s entirely vegetable so any vegetarians out there in need of a new dish to try, this is it.

So let’s get started:

Weight Watchers Spaghetti Squash Primavera

3 pound winter squash, spaghetti variety (2 medium)
2 tsp olive oil
1 small onion(s), chopped
1 medium garlic clove(s), minced
1/2 cup broccoli, florets
1/4 cup yellow pepper(s), chopped
1/4 cup sweet red pepper(s), chopped
1/4 cup green pepper, chopped
14 1/2 oz canned diced tomatoes, drained (reserve juice)
6 oz canned tomato paste
3/4 cup water
2 Tbsp basil, fresh, chopped
Instructions


Preheat oven to 350ºF. Halve squash lengthwise; scoop out seeds.



(I used one since I was only serving 2 people, one of whom professed not to be terribly into the whole squash-instead-of-pasta thing)


Place squash, cut sides down, in a large baking dish and prick skin all over with a fork. Bake until tender, about 30 to 40 minutes.


Meanwhile, in a large skillet, heat oil; sauté onion and garlic for 1 minute.



Add broccoli and peppers; sauté until crisp-tender, about 3 to 4 minutes.



Stir in reserved tomato juice, tomato paste, and water; simmer until vegetables are tender, about 5 to 8 minutes.



Stir in diced tomatoes and basil; simmer for 1 minute more.



Using a fork, carefully rake stringy squash pulp from shell,


separating it into spaghetti-like strands.



Place 2 cups of squash on each of 4 plates and top each with about 1 1/2 cups of sauce.




Et voila!

This was so hearty and I loved the different textures and tastes not to mention the delicious colors. This would make a lovely side dish as well. And 2 cups = 4 points and believe me, 2 cups is more than enough!