Veggie Pasta Minus the Pasta

A.Davala

"This dish leaves even the biggest pasta lover satisfied. Fresh vegetables make this dish wonderful and it's easy to add meat to if you wish. The first time I made it, my husband fell in love and everyone wanted the recipe. This dish is great topped with a small amount of shredded cheese. I recommend Gouda."
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Ingredients

1 h 10 m servings 204 cals
Serving size has been adjusted!
Original recipe yields 6 servings

Nutrition

  • Calories:
  • 204 kcal
  • 10%
  • Fat:
  • 8.8 g
  • 14%
  • Carbs:
  • 30.3g
  • 10%
  • Protein:
  • 3.4 g
  • 7%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 66 mg
  • 3%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Preheat an oven to 350 degrees F (175 degrees C). Arrange the tomatoes on a baking sheet with the cut sides facing up.
  2. Roast the tomatoes in the preheated oven until cooked through and slightly browned on the underside, about 15 minutes.
  3. Place squash halves face down in glass baking dish with the water; cover with plastic wrap. Microwave on High for 8 minutes. Leave covered and set aside. Once the squash is cool enough to handle, scrape in strands into a large bowl with a fork; season with salt and pepper and toss with 1 tablespoon olive oil.
  4. Heat the remaining 2 tablespoons olive oil in a large skillet over medium-low heat; cook and stir the garlic, basil, and Italian seasoning in the oil until the garlic is softened, about 10 minutes. Add the onion, green bell pepper, eggplant, and carrot to the garlic; increase heat to medium. Continue cooking and stirring until the vegetables are nearly tender, 10 to 15 minutes. Mix the tomatoes and white wine into the vegetable mixture; cook another 2 to 3 minutes. Transfer the vegetables to the bowl with the spaghetti squash; gently toss together.

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Reviews

Read all reviews 8
  1. 10 Ratings

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Most helpful positive review

I thought this dish was just great. Very fresh, very flavorful,very easy and very terrific when it comes to satisfying a strong veggie jones! Trust your taste buds and go for it!

Most helpful critical review

This dish was extremely disappointing. I was very optimistic looking at the ingredient list, but after putting it all together, there was a profound lack of flavor. We eat a good deal of veget...

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Least positive
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I thought this dish was just great. Very fresh, very flavorful,very easy and very terrific when it comes to satisfying a strong veggie jones! Trust your taste buds and go for it!

This dish was extremely disappointing. I was very optimistic looking at the ingredient list, but after putting it all together, there was a profound lack of flavor. We eat a good deal of veget...

I really like this recipe. I may have altered it slightly, using more garlic and no cheese but it was delicious! It is a great alternative to pasta and much better for you!

I wanted to like this dish, but it just didn't have that great of a taste. At least it was full of veggies.

I'm giving this 4 stars only because there is a lot you can do with this recipe, it's just a matter of playing around with it. I followed it exactly, with the exception of adding some smoked tu...

This dish was easy to prepare. However, it lacked taste and flavor.

This was a great source of a tonne of veggies and very tasty to boot. The flavour is very mild though. Some parmesan cheese helped pick it up. A little more olive oil, double the herbs, and p...

I thought this dish was great! I felt all of the flavors of the vegetables worked together very well. It was my first time cooking spaghetti squash and now I am absolutely in love with the veg...

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