Spaghetti Squash Primavera

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Spaghetti Squash Primavera is a light, nutritious dish made with colorful vegetables simmered in a quick marinara sauce, all topped with melted mozzarella. This gluten-free meal is not only simple to prepare but also packed with flavor and wholesome ingredients.

While spaghetti squash isn’t quite a substitute for pasta, it serves as an excellent base for pasta-inspired dishes like this veggie-loaded primavera sauce. The roasted squash forms tender, spaghetti-like strands that are high in fiber and nutrients. If you’re a fan of this dish, you’ll want to try other variations like Baked Spaghetti Squash with Cheese, Spaghetti Squash Enchilada Bowls, or Spaghetti Squash with Beef Ragu for even more delicious meals.

Ingredients:

  • 1 small spaghetti squash (yields about 2 cups cooked)
  • 1 tsp olive oil
  • 1 tbsp minced shallots
  • 1 clove garlic, crushed
  • ¼ cup red onion, diced
  • ¼ cup celery, diced
  • ¼ cup carrots, diced
  • 1 cup broccoli florets
  • ½ cup diced zucchini
  • 2 cups homemade marinara sauce
  • ½ tbsp grated Pecorino Romano (or any high-quality cheese)
  • 3 oz fresh mozzarella

Instructions:

  1. Use the microwave: Carefully pierce the squash all over with a knife.
  2. Place the squash on a microwave-safe dish and microwave on high for 7-9 minutes, or until the skin yields easily when pressed with a knife.
  3. Once the squash is cooked, use a fork to scrape out the strands and set them aside in a bowl.
  4. While the squash is roasting or microwaving, heat the olive oil in a medium sauté pan over medium-low heat.
  5. Add the minced shallots, garlic, red onion, celery, and carrots to the pan. Cook, stirring occasionally, for about 5 minutes until the vegetables soften.
  6. Add the broccoli and zucchini to the pan, seasoning with salt and pepper to taste. Cook for another 3-4 minutes, until the veggies are tender yet crisp.
  7. Pour in the marinara sauce, increase the heat to medium, and simmer the mixture for 3-4 minutes, allowing the vegetables to soak up the flavors.
  8. Add in the cooked spaghetti squash strands and ½ tablespoon of Pecorino Romano. Stir to combine, then adjust the seasoning with more salt and pepper if needed. Let the mixture cook for another minute.
  9. Divide the veggie mixture between two small casserole dishes or return the spaghetti squash halves to their shells for a fun “boat” presentation.
  10. Top each portion with fresh mozzarella and place under the broiler or in a hot oven until the cheese melts and turns golden brown.

Nutrition:

  • Serving Size: 1 3/4 cups
  • Calories: 338 kcal
  • Carbohydrates: 38 g
  • Protein: 17 g
  • Fat: 14 g
    • Saturated Fat: 6 g
  • Cholesterol: 38 mg
  • Sodium: 897 mg
  • Fiber: 9 g
  • Sugar: 16 g

This Spaghetti Squash Primavera is a great balance of nutrients, with fiber from the squash and veggies, plus protein from the cheese. It’s a satisfying and wholesome dish that’s perfect for a light lunch or dinner. The flavors are bright and comforting, and it’s an excellent way to enjoy a gluten-free, low-carb meal without sacrificing taste. Whether you’re following a specific dietary plan or just want to enjoy a healthy meal, this dish is a crowd-pleaser.

For more delicious and nutritious recipes, visit healthyrecipeszone.com.

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