Spaghetti Squash Primavera 5 WW Pts Plus

By r_wade1

Ingredients

• 2 1/2 pound(s) uncooked winter squash, spaghetti variety
• 2 tsp olive oil
• 1 small uncooked onion(s), chopped
• 1 clove(s) (medium) garlic clove(s), minced
• 1/2 cup(s) uncooked broccoli, florets
• 1/2 cups zucchini chopped
• 1/4 cup(s) yellow pepper(s), chopped
• 1/4 cup(s) sweet red pepper(s), chopped
• 1/4 strip(s) green pepper(s), chopped
• 14 1/2 oz canned diced tomatoes with Italian seasonings, drained (reserve juice)
• 6 oz canned tomato paste with Italian seasonings
• 3/4 cup(s) water
• 2 Tbsp basil, fresh, chopped
• Italian Seasoning
• Oregano
• Fennel

Preparation

Step 1

Preheat oven to 350ºF. Halve squash lengthwise; scoop out seeds. 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, heat oil in a large skillet; sauté onion and garlic for 1 minute. Add broccoli, zucchini 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, spices and basil; simmer for 1 minute more.


Using a fork, carefully rake stringy squash pulp from shell, separating it into spaghetti-like strands. Place about 1 1/2 cups of squash on each of 4 plates and top each with about 1 1/2 cups of sauce.