This Spaghetti Squash Primavera is loaded with your favorite fresh vegetables and marinara sauce combined for a delectable low carb version of a favorite Italian meal. Easy, cheap and quick to make.
Ever since I started clean eating years ago and more recently gluten free, I have become a huge spaghetti squash fan. It’s such a great low-carb substitute for pasta!
To be honest, it was one of those veggies that I avoided for many, many years because I didn’t really know what to do with it. It’s not one that my mother ever cooked for us growing up. Yellow summer squash was the only squash that I had ever tried.
This spaghetti squash primavera is super easy to make! Load it up with your favorite veggies that are in season. I chose to use asparagus, mushrooms and onions in this particular recipe but any others like zucchini, broccoli, spinach, etc. would be fantastic also.
I cooked my spaghetti squash in the oven because I had plenty of time. But, you can also cook it in the microwave! Oh, yes you can. Just stab the squash with a fork all around the outside and place it on a microwave safe dish. Microwave for 7-9 minutes or until a knife can be inserted into the skin easily.
I also chose to omit the cheese this time around. It took complete willpower let me tell ya. But feel free to indulge in a little or a lot more cheesy gooeyness than I did if you wish.
SPAGHETTI SQUASH PRIMAVERA INGREDIENTS
1 tablespoon coconut oil or olive oil
2 spaghetti squash
2 cloves garlic, minced
1 small onion, diced
8 oz of mushrooms (I used baby bellas)
1 lb of asparagus, cut in half or quarters
2 cups marinara sauce
pepper to taste
3 oz (or more) shredded mozzarella (optional)
HOW TO MAKE SPAGHETTI SQUASH PRIMAVERA
- 1 tablespoon coconut oil or olive oil
- 2 spaghetti squash
- 2 cloves garlic, minced
- 1 small onion, diced
- 8 oz of mushrooms (I used baby bellas)
- 1 lb of asparagus, cut in half or quarters
- 2 cups Bertolli Riserva Marinara sauce
- pepper to taste
- 3 oz (or more) shredded mozzarella (optional)
- Preheat oven to 350 degrees F. (see microwave directions above)
- Cut spaghetti squash in half lengthwise and scoop out seeds.
- Place face down on a baking sheet and cook for 45 minutes.
- Let cool for 10 minutes.
- With a fork, scoop out the "spaghetti" strands of the squash into a serving bowl or small casserole dish.
- Add oil to a large skillet and heat on medium high
- Add onions, garlic, and mushrooms and saute for about 5 minutes
- Add asparagus and cook for another 5 minutes or until desired tenderness.
- Add 1 cup of marinara sauce to the spaghetti squash and toss until coated.
- Top with veggies and the remaining marinara sauce.
- Sprinkle with mozzarella cheese if desired.
- ENJOY!!
Preheat oven to 350 degrees F. (see microwave directions above)
Cut spaghetti squash in half lengthwise and scoop out seeds.
Place face down on a baking sheet and cook for 45 minutes.
Let cool for 10 minutes.
With a fork, scoop out the “spaghetti” strands of the squash into a serving bowl or small casserole dish.
Add oil to a large skillet and heat on medium high
Add onions, garlic, and mushrooms and saute for about 5 minutes
Add asparagus and cook for another 5 minutes or until desired tenderness.
Add 1 cup of marinara sauce to the spaghetti squash and toss until coated.
Top with veggies and the remaining marinara sauce.
Sprinkle with mozzarella cheese if desired.
ENJOY!!
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