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Spaghetti Squash Vegetable Medley

Servings 6 servings


  • 1 28- ounce can peeled Italian-style tomatoes
  • 3 large cloves garlic minced
  • 1/3 cup plus 2 tablespoons olive oil divided
  • 1/2 cup chopped fresh basil
  • 1/2 cup chopped fresh parsley
  • 1/2 teaspoon salt
  • 1/4 teaspoon dried oregano
  • 1 medium spaghetti squash
  • 2 cups broccoli florets
  • 1 medium zucchini sliced
  • 1/2 cup scallions white part only, chopped
  • 1 medium summer squash sliced
  • freshly ground black pepper to taste
  • 3 tablespoons Parmesan cheese


  • Prepare sauce ahead of time.
  • Drain tomatoes and place in a bowl with garlic, ? cup of olive oil, basil, parsley, salt, and oregano.
  • Cover and let stand at room temperature.
  • Preheat oven to 400°F.
  • Cut spaghetti squash in half, remove seeds, and drizzle with 1 tablespoon of olive oil.
  • Bake for 40 to 45 minutes, or until tender when pierced with a fork.
  • Let cool, then use a fork to scrape strands of squash from shell into a large bowl.
  • Cover and set aside. Steam broccoli, zucchini, and summer squash until each is tender.
  • In a large skillet over medium heat, warm remaining 1 tablespoon of olive oil.
  • Add scallions and cook until soft.
  • Add steamed vegetables and heat thoroughly.
  • Add vegetable mixture to the bowl of squash along with tomato sauce and stir to combine.
  • Sprinkle with Parmesan and season with pepper.
  • Serve warm or at room temperature.
Keyword Spaghetti Squash Vegetable Medley
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