Name: Spaghetti Squash Primavera
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 8
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)

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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

4.34 from 3 votes

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

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.
10. Top with veggies and the remaining marinara sauce.
11. Sprinkle with mozzarella cheese if desired.
12. ENJOY!!