Ingredients

• 1 , 3 pound
• 2 tablespoons olive oil
• 2 medium green bell peppers , chopped
• 1 medium onion , sliced
• 1 medium zucchini , chopped
• 1 medium carrot , or more to taste, diced
• 1 clove garlic , minced
• 1.5 cups water
• 1 tablespoon dried parsley flakes
• salt and ground black pepper to taste
• 1 , 28 ounce

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Place squash halves, cut-sides down, in a baking dish. Add about 1/2 inch water to the dish.
3. 3 Bake in the preheated oven until tender when pierced in the middle with a knife, about 30 minutes.
4. 4 While squash is baking, heat olive oil in a large skillet over medium heat. Add bell peppers, onion, zucchini, and carrot; sauté until vegetables begin to soften, about 5 minutes. (The zucchini will add water to the pan; that's okay, it will cook out.) Add garlic and cook until fragrant, about 1 minute. Add parsley flakes, salt, and pepper. Remove from heat.
5. 5 At the same time, heat spaghetti sauce in a small saucepan over medium heat until warm.
6. 6 Remove squash from the oven and let cool slightly. Use a fork to remove the strands of flesh; place in a large bowl.
7. 7 Add sautéed vegetables to spaghetti squash in the bowl and toss to combine. Mix in warm spaghetti sauce until evenly coated.

Nutrition per serving