Spaghetti Squash Primavera



1 medium spaghetti squash (about 4 pounds)

1 medium size zucchini squash

1 medium size yellow squash

1 medium size red bell pepper

2 cups sliced fresh mushrooms

1 small yellow onion

4 garlic cloves, minced, divided

4 plum tomatoes, chopped

2 cups pasta sauce

1/2 teaspoon pepper, divided

1 tablespoon olive oil

1/4 teaspoon salt

Grated Parmesan cheese, optional



Preheat oven to 375°. Cut squash lengthwise in half; remove and discard seeds. Place squash in a 13x9-in. baking pan, cut side down; add 1/2 in. of hot water. Bake, uncovered, 40 minutes. Drain water from pan; turn squash cut side up. Bake 5-10 minutes longer or until squash is tender.


Meanwhile, in a large skillet, onion, zucchini, yellow squash, red bell pepper and mushrooms over medium heat 6-8 minutes or until tender. Add half of the garlic; cook and stir 1 minute. Stir in tomatoes, pasta sauce and 1/4 teaspoon pepper; bring to a low boil. Reduce heat; simmer, uncovered, 15-20 minutes.


When spaghetti squash is cool enough to handle, use a fork to separate strands. In a large skillet, heat oil over medium heat. Add remaining garlic; cook and stir 1 minute. Stir in squash, salt and remaining pepper; heat through. Serve with primavera sauce and, if desired, cheese.