Spaghetti Squash Primavera
I’ve been cooking a lot with spaghetti squash recently. I really like the fact that I can boost with my vegetable intake so simply! It’s pretty versatile and goes with almost everything, but I prefer tomato based dishes.
I found the original recipe over at Skinny Taste, if you have not checked out Gina’s recipe blog yet – do it. She has some amazing recipes over there. I have made a few, minor, adaptations to her recipe and I wanted to share it with all of you.
First I do want to say that I do not like spaghetti squash on it’s own. I am not a fan of the “squashy” taste, so if you’re the same way – you should still give this recipe a try.
Here’s a few recipe notes:
For this recipe, you are going to need to roast the spaghetti squash first. I blogged how to do it a few months ago on my Texas Turkey Spaghetti Squash recipe.
This is my favorite pre-made marinara. I have tried them all and I keep coming back to this. It’s cheaper then some of the big name brands but it has the added benefit of being organic (and it tastes so much better). I would like to say that I always make my own sauce from scratch – but I don’t. I simply do not always have the time to do so.
This above photo of the beginning stage of the veggies doesn’t look like much, but the pan I used was huge. I doubled a few items from the original recipe and left out a few things as well. I feel healthier just looking at the photo.
This recipe serves two, and since I have a house guest staying with us for a few months AND a toddler I decided to season some chicken and serve the primavera as a side dish.
Spaghetti Squash Primavera
Ingredients:
- Small spaghetti squash (roasted) – About two cups
- 1 tsp olive oil
- 2 cloves garlic, minced
- 1/4 cup red onion, diced
- 1/2 cup of carrots, chopped
- 1 1/2 cups broccoli florets, chopped
- 1/2 cup zucchini, diced
- 2 cups marinara sauce
- 2 tbsp Parmesan
- 1/3 cup part skim mozzarella
Directions:
- Pre heat your oven to 400 degrees F.
- Roast your spaghetti squash and set aside to cool.
- In a large skillet or chef pan add oil and heat over medium heat. Add your onion and carrots and cook until the onions are soft. At this point, you can add the garlic and cook for another 1-2 minutes, until fragrant.
- Add the broccoli, zucchini and marinara. Simmer for 4-5 minutes, stirring often to ensure the sauce doesn’t splatter too much. While this is cooking, take a fork and scoop out the spaghetti squash into a bowl (you should have roughly two cups) and add to the sauce, along with the Parmesan cheese.
- Transfer to a casserole dish (a 9×13 would work fine) and bake for 10 minutes. Top with cheese and bake until brown and bubbly.
Adapted from Gina’s Skinny Taste recipe.
Have you tried Spaghetti Squash? What’s your favorite way of cooking it?
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I absolutely love spaghetti squash! Super simple butter, garlic, and parm is my favorite way to eat it, but this recipe looks great! Mmmm, would be excellent topped with halibut! Thanks for sharing!
Never thought of that 🙂 I’m not a fish person, but I’m sure my husband would like it.
This looks INSANE Randa! I’m not a fan of the squashy taste either – but you make this looks DEEELISH! I may actually give this a try tomorrow night. Thanks for sharing 🙂
Please do and report back to me 🙂
This looks delicious! I have only eaten spaghetti squash for the first time recently, so I am happy to find some great recipes. Thanks for sharing.
I have never been a huge fan of squash in general, but this looks pretty yummy. I am trying to find new ways to incorporate veggies in our meals and I think the kiddos could go for this one. I am gonna give it a whirl!
I was doing the Suzanne Somers diet awhile ago and you can’t mix protein and carbs. So when it came to Spaghetti dinners I as a wreck, UNTIL I did the spaghetti squash thing! OMG! It changed my life! I love it!! Being gluten free, it is a great alternative to noodles!
This looks amazing! I must admit, squash is something we seldom have. Not sure I would even know how to cook it.
This looks fantastic! AND I have all of the ingredients already!
OOO! Give it a try 🙂
I love squash and so I use it whenever I can. My family enjoys it a little bit less than me. Actually I adore it just simple grilled on the oven with butter and pepper.
Yumm! I’ve been dying to try spagetti squash. Im glad I found such a delicious and essy recipe. I’m sure your guests will extend their stay with your cooking. Happy to hear that it’s also toddler approved. Great pictures btw.
You always make me feel as though I am starving! This looks absolutely delish! I am going to have to try this!
Ohhhh my! Randa, will you be offended if I totally invite myself over for supper? Your food posts always make me drool! No…seriously!! They do! This looks sooooooo gooooooood!
You bring the steaks 😉