What I love about this Spaghetti Squash Recipe is that includes so many delicious veggies for the ultimate comfort food in the cold winter months.

If you are following the Weight Watchers Plan that is where I got this delicious recipe from it is only 1 point per serving!

All you need is:

1 large spaghetti squash (3 1/2 pounds)

1/4 cup sliced carrot

1/4 cup chopped vidalia onion

1/4 cup diced sweet red pepper

1/4 cup diced green pepper

1 clove of garlic, minced

4 tsps of canola oil

1 cup thinly sliced yellow summer squash

1 cup thinly sliced zucchini

1 can (1 1/4 oz ) Italian stewed tomatoes

1/2 cup frozen corn

1/2 tsp salt

1/2 tsp dried oregano

1/2 tsp dried thyme

2 Tbsp minced fresh parsley

Directions:

Cut the spaghetti squash in half and remove the seeds. Place each cut side up on a microwave-safe plate; cover with wax paper. Microwave on high for 9 minutes until tender.

Meanwhile, in a large skillet, saute the carrot, onion, peppers and garlic in oil for 3 minutes. Add yellow squash and zucchini and saute for 2 or 3 minutes (until tender). Reduce the heat and add tomatoes, corn, salt, oregano, and thyme. Cook for 5 minutes longer until heated through. Stir occasionally!

Separate spaghetti squash strands with a fork.

Spoon vegetable mixture into squash; sprinkle with parsley.

 

Serve and enjoy!

 

My parents shared this great recipe with me from their Weight Watchers Book. It is a delicious recipe you will love to make over and over again!