A No-Guilt, Wine-Friendly Pasta Dish to Welcome Spring

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!



* 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.

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Posted in Food and Wine Pairings/Recipes
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