HG's Veggie Primavera Spaghetti Squash

By sunitagt

1/4th of recipe (1 1/4 cups squash with about 1 cup veggie mixture and 1 tbsp. cheese): 198 calories, 8g fat, 477mg sodium, 24.5g carbs, 6g fiber, 10.5g sugars, 9.5g protein -- PointsPlus® value 5*

Ingredients

• 1 spaghetti squash (at least 3 1/2 lbs.)
• 1 cup thinly sliced onion
• 1 cup thinly sliced bell pepper
• 1 cup sliced mushrooms
• 1 cup chopped broccoli
• 1 cup chopped asparagus
• 1 tbsp. olive oil or grapeseed oil
• 1 1/2 cups cherry tomatoes, halved
• 1 tbsp. chopped garlic
• 1 1/2 tsp. Italian seasoning
• 1/4 tsp. garlic powder
• 1/4 tsp. onion powder
• 1/4 tsp. each salt and black pepper
• 3 wedges The Laughing Cow Light Creamy Swiss cheese
• 1/4 cup grated Parmesan cheese

Details

Servings 4

Preparation

Step 1

Preheat oven to 400 degrees.

Microwave squash for 6 minutes, or until soft enough to cut. Halve lengthwise; scoop out and discard seeds.

Fill a large baking pan with 1/2 inch water and place squash halves in the pan, cut sides down. Bake until tender, about 40 minutes.

Meanwhile, bring a large skillet sprayed with nonstick spray to a medium-high heat. Add onion, bell pepper, mushrooms, broccoli, and asparagus. Drizzle with oil. Cook and stir until veggies have mostly softened, about 5 minutes.

Add tomatoes, garlic, and Italian seasoning to the skillet. Cook and stir until tomatoes are hot and garlic is fragrant, about 2 minutes. Remove from heat, and cover to keep warm.

Use a fork to scrape out spaghetti squash strands. Place in a strainer to drain excess moisture. Thoroughly blot dry, removing as much moisture as possible. Transfer 5 cups to a large bowl. (Reserve any extra squash for another time.)

Season squash with garlic powder, onion powder, salt, and black pepper. Add cheese wedges, breaking them into pieces, and stir until evenly distributed.

Top squash with veggie mixture and Parmesan cheese.