Spaghetti Squash Primavera

Sharing is caring!

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

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!!

Try these other spaghetti squash recipes too:

Thai Spaghetti Squash

Baked Margarita Spaghetti Squash

4.34 from 3 votes

Print

Spaghetti Squash Primavera

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. 

Course Main Course

Cuisine Italian

Prep Time 15 minutes

Cook Time 45 minutes

Total Time 1 hour

Servings 8

Calories 160 kcal

Author Sherri

Ingredients

• 1 tablespoon coconut oil or olive oil
• 2 spaghetti squash
• 2 cloves garlic minced
• 1 1 small onion diced
• 8 ounces mushrooms I used baby bellas
• 1 lb asparagus cut in half or quarters
• 2 cups Marinara sauce
• pepper to taste
• 3 ounces 3 oz or more shredded mozzarella optional

Instructions

1. Preheat oven to 350 degrees F. (see microwave directions above)
2. Cut spaghetti squash in half lengthwise and scoop out seeds.
3. Place face down on a baking sheet and cook for 45 minutes.
4. Let cool for 10 minutes.
5. With a fork, scoop out the "spaghetti" strands of the squash into a serving bowl or small casserole dish.
6. Add oil to a large skillet and heat on medium high
7. Add onions, garlic, and mushrooms and saute for about 5 minutes
8. Add asparagus and cook for another 5 minutes or until desired tenderness.
9. Add 1 cup of marinara sauce to the spaghetti squash and toss until coated.
10. 10. Top with veggies and the remaining marinara sauce.
11. 11. Sprinkle with mozzarella cheese if desired.
12. 12. ENJOY!!

Nutrition Facts

Spaghetti Squash Primavera

Amount Per Serving

Calories 160 Calories from Fat 45

% Daily Value*

Total Fat 5g 8%

Saturated Fat 3g 15%

Cholesterol 8mg 3%

Sodium 431mg 18%

Potassium 696mg 20%

Total Carbohydrates 24g 8%

Dietary Fiber 6g 24%

Sugars 11g

Protein 7g 14%

Vitamin A 21.1%

Vitamin C 17.4%

Calcium 13.5%

Iron 15.6%

* Percent Daily Values are based on a 2000 calorie diet.