Spagetti Squash with Garden Vegetables

I was proud of us, we actually planned our menu this week! Sometimes life gets crazy and you forget to plan ahead. When this happens things like take out pizza and ramen noodles become part of your life.

I was looking for something with easy ingredients that I could throw together quickly and this fit the bill. As a bonus I got to work with something that I never had before, spaghetti squash! I had heard about people using it but it sounded a bit weird and scary to me… how did you make it like spaghetti? Do you cut it up into all those tiny noodles, what I waste of time! Turns out the “noodles” come “pre-made” how do you like that for convenience food!

I was feeling fancy so I completely disregarded how the recipe said to cut up the veggies and used the crinkle blade on my Ultimate Mandoline instead.

They cooked faster and I think it made the carrots and zucchini pretty.I didn’t have any celery but that wasn’t a problem since this recipe didn’t include onion of garlic “gasp” an issue which I, of course, remedied.

I also substituted spinach for cabbage for no good reason besides the fact that I like spinach and I don’t have any experience with cabbage. I chopped the spinach a bit to give it a “shredded” look.

I chopped my tomatoes in my manual food processor, worked perfect.

I cooked  in my stoneware Deep Covered Baker in the microwave. I cut the suggested cooking times down as my veggies where smaller.

The Pampered Chef Rotary Grater grates MEGA blocks of cheese unlike my last one for which I was constantly having to cut the cheese into small pieces to fit int the tiny hopper.

The result was very tasty and a big hit! I loved that it was different and only took me about 30 minutes to prepare. This recipe is also extremely budget friendly.

I couldn’t actually find this recipe online anywhere! How lazy have we gotten if I’m complaining that I have to actually type up a recipe. 🙂

Spaghetti Squash with Garden Vegetables

Prep Time: 12 minutes Stand Time: 10 minutes Cook Time: 37 minutes Servings: 6


1 (3lb) Spaghetti squash

3/4 cup grated Parmesan cheese

Vegetable cooking spray

1 teaspoons olive oil

1 1/2 cups diagonally sliced carrot

3/4 cup diagonally sliced celery

1 1/2 cups shredded cabbage (or other greens)

1 small zucchini cut in very thin strips

1 (16oz) can kidney beans, drained

1 (14 1/2oz) can no salt added whole tomatoes, drained and chopped

1/3 cup dry white wine

1 teaspoon dried thyme

1 teaspoon dried parsley flakes

1/2 teaspoon garlic powder

1/8 teaspoon pepper


Pierce squash 6 to 8 times with a fork. Place squash on a layer of paper towels in the microwave. Microwave uncovered at HIGH 15 to 18 minutes or until squash is soft to the touch, turning squash over every 5 minutes. Let stand 5 minutes (alternately you could bake in the oven)

Cut squash in half lengthwise; remove and discard seeds. Using a fork remove spaghetti-like stands from squash.

Combine squash strands and Parmesan cheese in a medium bowl  and set aside keeping it warm.

Coat a 2-quart baking dish with cooking spray; add oil, carrot, and celery. Cover with heavy-duty plastic wrap, and vent. microwave at HIGH for 6 minutes. Add cabbage and zucchini, stir well. Microwave covered at HIGH 6 minutes. Stir in beans and remaining 6 ingredients.

Microwave covered at HIGH 10 to 12 minutes or until vegetables are tender. Let stand 5 minutes.

Te serve, place 1/2 cup spaghetti quash mixture on each of 6 serving plates and top evenly with vegetable mixture.

Nutrients per serving: Calories 182, Total Fat 5.2 g, Cholesterol 8 mg, Carbohydrate 23.6 g, Protein 9.7 g, Sodium 495 mg, Fiber 7.9 g Calcium 217 mg Iron 2.2 mg

Cooks Notes: You can substitute whatever veggies you like or have on hand. Make sure that you drain the tomatoes well or your sauce will get runny. This sauce could also be made easily on the stove top. I would add garlic and onions, but then I add them to everything.