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. 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 in recipes like this Thai Spaghetti Squash or this Chicken and Spinach Spaghetti Squash.

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

Coconut oil or olive oil

Spaghetti squash

Garlic, minced

Onion, diced

Mushrooms (I used baby bellas)

Asparagus, cut in half or quarters

Marinara sauce

pepper to taste

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

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. 

4.34 from 3 votes

Print Pin Rate

Course: Main Course

Cuisine: Italian

Prep Time: 15 minutes

Cook Time: 45 minutes

Total Time: 1 hour

Servings: 8

Calories: 160kcal

Author: Sherri Hagymas

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!!

Nutrition

Calories: 160kcal | Carbohydrates: 24g | Protein: 7g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 8mg | Sodium: 431mg | Potassium: 696mg | Fiber: 6g | Sugar: 11g | Vitamin A: 1055IU | Vitamin C: 14.4mg | Calcium: 135mg | Iron: 2.8mg

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