This dish tastes just as comforting as the original, but without pasta’s calories and carbs. Though zucchini and squash are available year-round, any combination of fresh vegetables will work, so sub in your favorites.
Spaghetti Squash Primavera
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Ingredients
- 3 whole spaghetti squashes about 1 pound each
- 2 tablespoons extra-virgin olive oil divided
- 1 yellow onion diced
- 2 zucchini diced
- 1 cup diced bell pepper (red, yellow, orange, or a combination)
- 1 cup broccoli florets
- 3 large cloves garlic pressed or minced
- 1 (28-ounce) can whole tomatoes in juice
- 1 tablespoon crushed red pepper flakes (or to taste)
- 1 teaspoon dried oregano
- 1 tablespoon fresh thyme, or 1⁄2 teaspoon dried
- Asiago cheese for garnish
Instructions
- preheat oven to 425 ̊. Cut spaghetti squash in half lengthwise and remove seeds with a spoon. place squash, cut side up, on a baking sheet. Drizzle with 1 tablespoon olive oil and season with salt and pepper. turn cut side down and roast for 25 minutes.
- meanwhile, heat remaining olive oil in a large saucepan over medium heat. add onion, zucchini, squash, bell pepper, and broccoli; sauté until vegetables begin to soften, about 5 minutes, stirring frequently. add garlic and toss to combine. add tomatoes, crushing with a spoon. Season with red pepper flakes, oregano, thyme, and salt and pepper. Sauté for another 5 minutes or so.
- When squash is tender, use a fork to scrape into spaghetti-like strings. Divide among shallow bowls. Spoon primavera sauce over “noodles” and garnish with cheese. Serve immediately.
Recipe Notes
Nutrition Facts
Spaghetti Squash Primavera
Amount Per Serving
Calories 262
Calories from Fat 81
% Daily Value*
Total Fat 9g
14%
Saturated Fat 2g
10%
Polyunsaturated Fat 2g
Monounsaturated Fat 5g
Sodium 104mg
4%
Total Carbohydrates 45g
15%
Dietary Fiber 4g
16%
Protein 6g
12%
* Percent Daily Values are based on a 2000 calorie diet.
PER SERVING: 262 cal, 9g fat (5g mono, 2g poly, 2g sat), 0mg chol, 6g protein, 45g carb, 4g fiber, 104mg sodium ➻
