Go Back
Print
Recipe Image
Nutrition Label
–
+
servings
Smaller
Normal
Larger
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
minutes
Cook Time
45
minutes
minutes
Total Time
1
hour
hour
Servings
8
Calories
160
kcal
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:
160
kcal
|
Carbohydrates:
24
g
|
Protein:
7
g
|
Fat:
5
g
|
Saturated Fat:
3
g
|
Cholesterol:
8
mg
|
Sodium:
431
mg
|
Potassium:
696
mg
|
Fiber:
6
g
|
Sugar:
11
g
|
Vitamin A:
1055
IU
|
Vitamin C:
14.4
mg
|
Calcium:
135
mg
|
Iron:
2.8
mg