Because it includes a farmers’ market of veggies and a tomato-based sauce, Spaghetti Squash Primavera is a healthy dish.
But perhaps surprisingly, it also pairs nicely with a wide range of wines.
If you’re thirsty for a bit of the bubbly, a sparkling rosé would be an inspired choice as it delivers plenty of palate-refreshing acidity to cut through the rich sauce.
Another great option is a dry Riesling, which typically exhibits citrus and herb notes that meld beautifully with the flavors of the sauce.
And if you’re a Pinot Grigio fan, that historically Italian variety is always a good pairing partner for this historically Italian dish.
The recipe that follows yields 4 servings. Enjoy!
SPAGHETTI SQUASH PRIMAVERA
* 1 medium spaghetti squash (about 3 lbs.)
* 28-oz. can diced tomatoes
* 2 cups sliced mushrooms
* 1 cup grated carrots
* ¼ cup diced red bell peppers
* ½ cup frozen green peas
* 1 teaspoon oregano
* 1 teaspoon crushed garlic
* 1 teaspoon balsamic vinegar
* ¼ cup shredded Parmesan cheese
1. Pierce spaghetti squash to center in several places and place on a microwave-safe plate.
2. Microwave for 20 minutes.
3. Remove and slice in half length-wise. When cool enough, scrape out seeds and set aside.
4. Add tomatoes to a 2.5-quart heavy saucepan, set burner on medium-high, and bring to a boil.
5. Add mushrooms, carrots, bell pepper, peas, oregano, garlic and vinegar.
6. Lower heat, cover, and simmer until sauce is thick (about 15 minutes).
7. Shred spaghetti squash with a fork and divide into 4 serving bowls (about 1 cup per bowl). Top each with 1 cup of sauce, and garnish each serving with cheese.