This Spaghetti Squash Primavera is a lighter, low carb version of the classic Italian dish! Naturally gluten free and perfect for a healthy Spring meal.
Pin Spaghetti Squash Primavera
This is the kind of meal you make when you have a ton of vegetables slowly dying in the back of your crisper. Don’t lie, I know you have them.
You might have even made some Instant Pot spaghetti squash, with the full intention to use it….but you didn’t.
It’s a great way to use it all up, PLUS, it taste’s REALLY GOOD.
It’s kind of like the Instant Pot pasta primavera but with more veggie goodness because, you know me, I like to add veggie goodness to almost anything.
Usually in the form of cauliflower but sometimes it’s cheeseburger spaghetti squash casserole, Hawaiian baked spaghetti squash casserole or Italian pastas like this!
How to Cook Spaghetti Squash
Spaghetti squash is one of my most FAVORITE veggies. It has a mild flavor that pairs well with so many different proteins, other veggies, and sauces, and it is always a hit, even with the pickiest of eaters! Another reason why I’m such a big fan of tasty spaghetti squash is that it’s so EASY PEASY to cook. If you want to cook it quickly, check out Instant Pot Spaghetti Squash, but if you want to bake it in the oven the old fashioned way, that is also super quick and simple to do. Here’s how:
Set your oven to 400 degrees Fahrenheit and let it preheat. Line a large baking sheet with parchment paper. Slice your squash in half lengthwise and scrape out the seeds. It may be a bit tough to cut in half, so insert your knife in the middle and then jiggle it to slice through the thick skin. Rub the insides with oil and add a pinch of salt to each half, then place cut side down on the baking sheet. Bake the squash for 50-60 minutes or until fork tender. Let cool.
As the squash cools, heat up a large pan on medium heat. Add a splash of oil and the carrots and cook them, stirring often, for about 3 minutes. Add in the broccoli, onion and pepper and cook until the veggies are fork tender, while stirring often.
Once the veggies are cooked to your liking, scrape the cooked spaghetti squash into the pan. Season with the italian seasoning and salt and stir until well incorporated and the squash is heated through. Remove from heat and add the lemon juice, stirring to combine.
Divide between 4 plates, and add chopped tomatoes, cheese and basil. DEVOUR your Healthy Pasta Primavera!
Do I need to use a Spiralizer to make spaghetti squash?
For many recipes that use veggies as a replacement for pasta, you need to whip out your spiralizer. Butternut squash and zucchini both make delicious “noodles” and they require a spiralizer. The beauty of THIS spaghetti squash recipe is that NO spiralizing is required! Once the spaghetti squash cooks, the texture of it is like spaghetti noodles so all you need to do is scrape it out and enjoy!
Healthy Pasta Primavera Ingredients
Now that you’ve seen how simple it is to put together, I’m going to show you what you’ll need to grab from the store. This recipe is full of nutrient-dense vegetables and delicious, satisfying flavors. You’ll definitely be going back for seconds! Here’s what you’ll need:
- 1 large Spaghetti Squash
- Olive Oil
- Red Bell Pepper
- Italian Seasoning
- Juice of 1 Lemon
- Cherry Tomatoes
- Parmesan Cheese
- Fresh Basil, for garnish
How To Mix it up
Maybe you’ve tried and LOVED this recipe, and want to switch it up this time, or perhaps you don’t have the veggies it calls for. Feel free to switch it up and try something else! Here are a few ideas:
- Pesto: Snag the pesto from my Avocado Pesto Healthy Pasta Salad and mix some in. The flavor of pesto is sure to please in this recipe!
- Use the veggies and spices from Easy Moroccan Chicken Recipe to add some Moroccan flair to your spaghetti squash dish!
- Add in some grilled chicken with a Keto Marinade to up the protein (and deliciousness) in your meal!
Other Healthy Spaghetti Squash Recipes
Chicken Pesto Spaghetti Squash
Healthy Chicken Noodle Casserole with Spaghetti Squash
Paleo Buffalo Chicken Spaghetti Squash Casserole
- 2 Lbs Spaghetti Squash (1 large squash)
- 2 tsp Olive oil
- 1 Cup Carrot, thinly sliced
- 2 Tbsp Olive oil
- 2 Cups Broccoli, Cut into small florets
- 3/4 Cup Onion, roughly chopped
- 1 Red Bell pepper, diced
- 4 tsp Italian seasoning
- 1 tsp Salt
- Juice of 1 lemon or to taste
- 1/2 Cup Cherry tomatoes, halved
- 3/4 Cup Parmesan cheese, grated
- Fresh basil, for garnish
- Heat your oven to 400 degrees. Slice the squash in half and scoop out the seeds. Rub the inside with oil and a pinch of salt and place cut-side down onto a parchment paper lined baking sheet. Bake until fork tender, about 50-60 minutes. Let cool.
- While the squash cools, heat the oil in a large pan on medium heat. Add in the carrots and cook until they begin to become tender, about 3 minutes. Add in the broccoli, onion and pepper and cook, stirring frequently until fork tender. I find it helps to cover the pan and stir every so often.
- Once the veggies are tender, scrape the spaghetti squash into the pan and add the Italian seasoning and salt. Stir until well mixed and the squash is heated through. Remove from heat and stir in the lemon juice.
- Divide between 4 plates, topping with the tomatoes, cheese and basil.
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