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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Try these other spaghetti squash recipes too:
Kathryn @ Family Food on the Table says
I love subbing spaghetti squash for noodles in my favorite Italian recipes — I don’t care much about low-carb, but I do love getting MORE veggies 🙂 And I love how loaded up this one is with some of my very favorite vegetables! Pinning!
swathi says
Delicious spaghetti squash primavera, love this kind of meal, thanks for sharing with Hearth and soul blog hop, pinning and tweeting.
Millie says
We are sorta new to the spaghetti squash so having some recipes to go with – other than the usual – is a bonus! thanks for the primavera recipe! nom nom 🙂
penpen says
always looking for a refreshing recipe to make when my vegan daughter and family visit. I can put cheese on it for me but not for them. looks delicious.
Mother of 3 says
Yum! Mushrooms, asparagus and spaghetti squash are three of my all time favorite vegetables! I’m definitely pinning this recipe for later.
Karly says
This is my kind of dinner! Thanks for linking up with What’s Cookin’ Wednesday!
Jan Thomas says
well yum! I’d love to have you share this over at Country Fair Blog Party! Its a once a month link up and you’d be a perfect fit to join us! We’d love to have you!
http://www.thetipgarden.com/2016/04/country-fair-blog-party-april-16.html
Jan @ Tip Garden
The Little Tourist says
This recipe looks so delicious. I love that it only take very few ingredients and is so easy to make! Thanks for sharing at Pieced Pastimes 🙂
Miz Helen says
Your spaghetti Squash Primavera looks amazing, thanks so much for sharing with us at Full Plate Thursday!
Miz Helen
Laurie says
Looks fantastic! Full of all of my favorite veggies!
Thank you for joining the April Country Fair Blog Party.
Laurie – Country Link
judy says
I NEED Spaghetti Squash Inspiration Lol
because my Mom made it “oven style” or maybe Submerged un Boiling Water on stove top, but I don’t really remember how to get it cooked the TASTIEST WAY. I LOVE IT!! The microwave idea sounds goo too..but honestly, which way brings out the flavor the the SPAGHETTI SQUASH? I eat it with butter, garlic and grated Parmesan. Thanks again for the picture tutorial and this yummy recipe!
Sherri says
Yay for new inspiration! And I love it baked in the oven best!