How To Make Spaghetti Squash Primavera
No meat and loaded with veggies! This spaghetti squash primavera is cooked with broccoli, carrots, and zucchini with Pecorino Romano.
Serves:
Ingredients
- 1small spaghetti squash,2 cups cooked
- 1tspolive oil
- 1tbspshallots,minced
- 1clovegarlic,crushed
- ¼cupred onion,diced
- ¼cupcelery,diced
- ¼cupcarrots,diced
- 1cupbroccoli florets
- ½cupzucchini,diced
- 2cupsmarinara sauce,homemade
- ½tbspPecorino Romano,grated or any good quality cheese
- 3ozfresh mozzarella
Instructions
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Preheat oven to 400 degrees F.
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Cut spaghetti squash in half lengthwise and scoop out seeds and membrane. Season lightly with salt and black pepper.
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Bake for about 1 hour, or longer if needed, on a baking sheet, cut side down.
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Once cooked, use a fork to scrape the strands out into a bowl.
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In a medium saute pan heat the oil over medium-low heat. Add the shallots, garlic, red onion, celery, and carrots and cook for 5 minutes, stirring.
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Add the broccoli and zucchini and season with salt and pepper to taste.
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Add the marinara sauce, increase heat to medium and simmer for about 3 to 4 minutes until the vegetables are tender-crisp.
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Add 2 cups of the spaghetti squash, Pecorino Romano, and stir. Adjust the salt and pepper to taste, and cook for 1 minute.
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Divide the vegetables into two small casserole dishes, or use the shells of the spaghetti squash to make boats, then place under the broiler or in a hot oven until the cheese melts.
Recipe Notes
For a faster method using the microwave, stab the squash with a knife all around and place on a microwave safe dish. Microwave for 7 to 9 minutes or the skin gives when cut with a knife.
Nutrition
- Calories: 369.09kcal
- Fat: 17.39g
- Saturated Fat: 6.95g
- Trans Fat: 0.01g
- Monounsaturated Fat: 5.68g
- Polyunsaturated Fat: 2.40g
- Carbohydrates: 39.22g
- Fiber: 8.50g
- Sugar: 22.08g
- Protein: 16.88g
- Cholesterol: 41.02mg
- Sodium: 1462.49mg
- Calcium: 384.09mg
- Potassium: 1369.72mg
- Iron: 3.37mg
- Vitamin A: 360.77µg
- Vitamin C: 50.74mg
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