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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. 
Course Main Course
Cuisine Italian
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 8
Calories 160kcal


  • 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.
  • 12. ENJOY!!


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