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.
- 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
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.
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