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    Home » Recipes » American

    Spaghetti Squash Primavera

    Published: Mar 13, 2018 · Modified: Jul 25, 2023 by Sherri · This post may contain affiliate links · 13 Comments

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    mushrooms and asparagus over cooked spaghetti squash in a white bowl

    This Spaghetti Squash Primavera recipe is loaded with your favorite fresh vegetables and homemade 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 substitute for pasta in recipes like this and also this Thai Spaghetti Squash or Chicken and Spinach Spaghetti Squash.

    Spaghetti Squash Primavera recipe with asparagus and mushrooms in a white bowl

     

    To be honest, it was one of those vegetables that I avoided for 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.

    I had no idea that spaghetti squash really takes on the flavors that you mix it with.

    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.

     

    Spaghetti Squash Primavera recipe with asparagus and mushrooms in a white bowl

    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.

    Ingredients needed for this Primavera Recipe

    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)

    Spaghetti Squash Primavera recipe with asparagus and mushrooms in a white oval bowl

     

    How to Make This Spaghetti Squash Recipe

    Preheat oven to 350 degrees F. (see microwave directions above)

    Cut spaghetti squash in half lengthwise and scoop out seeds.

    Spaghetti squash cut in half with a spoon scooping the seeds and pulp out.

    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.

    cooked spaghetti squash half with a fork scraping the inside

    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:

    Baked Margarita Spaghetti Squash

    Parmesan Garlic Spaghetti Squash

    a clickable button that says More Delicious Recipes

    white bowl full of spaghetti squash primavera mixed with asparagus, mushrooms

    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. 
    4.41 from 5 votes
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    Course: Main Course
    Cuisine: Italian
    Prep Time: 15 minutes minutes
    Cook Time: 45 minutes minutes
    Total Time: 1 hour 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

    Nutritional Disclosure

    Nutrition information is automatically calculated and should only be used as an approximation.

    Tried this recipe?We love seeing your pictures! Mention @ToSimplyInspire or tag #ToSimplyInspire!

     

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    Reader Interactions

    Comments

    1. G. Patterson

      July 26, 2023 at 9:08 pm

      4 stars
      Pretty good, but seems to be missing “something”. I can’t figure out what it is, aahhhh! I tried Italian seasoning, but that’s not it. I’ll keep trying though!

      Reply
    2. judy

      March 20, 2018 at 4:57 pm

      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!

      Reply
      • Sherri

        March 20, 2018 at 5:16 pm

        Yay for new inspiration! And I love it baked in the oven best!

        Reply
    3. Laurie

      April 04, 2016 at 11:28 pm

      Looks fantastic! Full of all of my favorite veggies!
      Thank you for joining the April Country Fair Blog Party.
      Laurie – Country Link

      Reply
    4. Miz Helen

      April 04, 2016 at 10:59 am

      5 stars
      Your spaghetti Squash Primavera looks amazing, thanks so much for sharing with us at Full Plate Thursday!
      Miz Helen

      Reply
    5. The Little Tourist

      April 02, 2016 at 10:03 pm

      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 🙂

      Reply
    6. Jan Thomas

      April 02, 2016 at 7:51 pm

      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

      Reply
    7. Karly

      April 01, 2016 at 3:36 pm

      This is my kind of dinner! Thanks for linking up with What’s Cookin’ Wednesday!

      Reply
    8. Mother of 3

      March 31, 2016 at 9:32 pm

      Yum! Mushrooms, asparagus and spaghetti squash are three of my all time favorite vegetables! I’m definitely pinning this recipe for later.

      Reply
    9. penpen

      March 31, 2016 at 10:50 am

      4 stars
      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.

      Reply
    10. Millie

      March 30, 2016 at 8:54 pm

      4 stars
      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 🙂

      Reply
    11. swathi

      March 30, 2016 at 11:19 am

      Delicious spaghetti squash primavera, love this kind of meal, thanks for sharing with Hearth and soul blog hop, pinning and tweeting.

      Reply
    12. Kathryn @ Family Food on the Table

      March 28, 2016 at 7:46 am

      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!

      Reply
    4.41 from 5 votes (1 rating without comment)

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