Spaghetti Squash Primavera Recipes

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SPAGHETTI SQUASH PRIMAVERA



Spaghetti Squash Primavera image

Sunny-colored squash shells make attractive bowls for this satisfying meatless main dish, perfect for a summer supper. The recipe showcases a bountiful medley of vegetables. -CoraLee Collis, Ankeny, Iowa

Provided by Taste of Home

Categories     Side Dishes

Time 45m

Yield 4 servings.

Number Of Ingredients 16

1 large spaghetti squash (3-1/2 pounds)
1/4 cup sliced carrot
1/4 cup chopped red onion
1/4 cup chopped sweet red pepper
1/4 cup chopped green pepper
2 teaspoons canola oil
1 cup thinly sliced yellow summer squash
1 cup thinly sliced zucchini
1 garlic clove, minced
1 can (14-1/2 ounces) Italian stewed tomatoes
1/2 cup frozen corn, thawed
1/2 teaspoon salt
1/2 teaspoon dried oregano
1/8 teaspoon dried thyme
4 teaspoons grated Parmesan cheese
2 tablespoons minced fresh parsley

Steps:

  • Cut spaghetti squash in half; discard seeds. Place cut side up on a microwave-safe plate. Microwave, covered, on high for 9 minutes or until tender. , Meanwhile, in a large skillet, saute the carrot, onion and peppers in oil for 3 minutes. Add yellow squash and zucchini; saute 2-3 minutes longer or until squash is tender. Add garlic; cook 1 minute longer. Reduce heat; add the tomatoes, corn, salt, oregano and thyme. Cook 5 minutes longer or until heated through, stirring occasionally. , Separate spaghetti squash strands with a fork. Spoon vegetable mixture into squash; sprinkle with cheese and parsley.

Nutrition Facts : Calories 237 calories, Fat 6g fat (1g saturated fat), Cholesterol 1mg cholesterol, Sodium 633mg sodium, Carbohydrate 46g carbohydrate (7g sugars, Fiber 9g fiber), Protein 6g protein.

PRIMAVERA SPAGHETTI SQUASH RECIPE BY TASTY



Primavera Spaghetti Squash Recipe by Tasty image

When baked in the oven, the inside of spaghetti squash takes on a noodle-like texture, making it a perfect low-carb alternative to your favorite pasta recipe. And this creamy primavera recipe takes spaghetti squash to the next level. The squash is loaded with vegetables like mushroom, broccoli, and asparagus, then it's tossed with a creamy parmesan mixture, which you can also make dairy-free.

Provided by Merle O'Neal

Categories     Dinner

Time 1h5m

Yield 2 servings

Number Of Ingredients 17

1 spaghetti squash
2 tablespoons olive oil
1 teaspoon salt
1 teaspoon pepper
1 tablespoon olive oil
1 tablespoon garlic
½ cup onion, diced
1 cup mushroom, sliced
1 cup broccoli florets
1 cup asparagus, chopped
½ cup squash, sliced
½ cup cherry tomato, halved
1 teaspoon salt
1 teaspoon pepper
½ cup milk, or milk alternative
¼ cup vegetarian parmesan cheese
2 tablespoons lemon juice

Steps:

  • Preheat oven to 400ºF (200ºC).
  • With a sharp knife, slice the squash in half. If the squash is too tough, puncture in several places forming a dotted line around the squash. Microwave for 3-5 minutes to soften. Allow to cool before cutting in half.
  • Scoop out the seeds, brush with oil, and sprinkle with salt, and pepper. Bake for 40-45 minutes, or until a fork can easily pierce the skin.
  • Meanwhile, in a pan combine oil, garlic, and onion over medium heat, and sautè until onions are translucent.
  • Add mushrooms and cook for 3 minutes. Add the broccoli, asparagus, squash, tomatoes, salt, and pepper and cook until almost cooked through.
  • Add the milk/ milk alternative until warmed through. Add the vegetarian Parmesan and mix until evenly spread throughout vegetables. Add the lemon juice and stir to combine.
  • Remove squash from the oven, with a fork pull at the edges to produce that stringy "spaghetti" quality.
  • In the pan combine "spaghetti" with vegetables. Return to the squash and top with Parmesan.
  • Enjoy!

Nutrition Facts : Calories 444 calories, Carbohydrate 45 grams, Fat 26 grams, Fiber 11 grams, Protein 15 grams, Sugar 18 grams

PALEO SPAGHETTI SQUASH PRIMAVERA



Paleo Spaghetti Squash Primavera image

This was certainly the hit of the party. I served this paleo pasta primavera with my paleo pork roast loin and it disappeared right in front of me! Keep warm until ready to serve.

Provided by Cindy Anschutz Barbieri

Categories     Fruits and Vegetables     Vegetables     Squash     Winter Squash     Spaghetti Squash

Time 1h18m

Yield 6

Number Of Ingredients 11

1 spaghetti squash
2 tablespoons olive oil
1 large zucchini, chopped
1 teaspoon sea salt
½ teaspoon freshly ground black pepper to taste
1 red bell pepper, sliced
1 yellow onion, sliced
2 cloves garlic, chopped
2 cups trimmed fresh green beans
1 (14 ounce) can diced tomatoes
2 teaspoons Italian seasoning, or more to taste

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Poke about 10 holes into spaghetti squash; place in a baking pan.
  • Bake in the preheated oven until spaghetti squash is softened and partially cooked, about 25 minutes. Remove from oven; cool until easily handled. Reduce oven temperature to 350 degrees F (175 degrees C).
  • Cut spaghetti squash in half and seed. Pull the squash flesh from the peel with a fork.
  • Heat oil in a braising pan over medium-high heat. Add zucchini, salt, and pepper; cook and stir until softened, 3 to 5 minutes. Add bell pepper, onion, and garlic; cook and stir until flavors combine, about 3 minutes. Stir in green beans; cook until bright green, about 2 minutes.
  • Stir diced tomatoes and Italian seasoning into the pan; simmer until tomatoes are warm, about 5 minutes. Add spaghetti squash; toss until combined. Cover with aluminum foil.
  • Bake in the preheated oven until spaghetti squash is tender, about 10 minutes.

Nutrition Facts : Calories 126.5 calories, Carbohydrate 18.3 g, Fat 5.4 g, Fiber 3.4 g, Protein 3.1 g, SaturatedFat 0.8 g, Sodium 426.6 mg, Sugar 4.7 g

SPAGHETTI SQUASH PRIMAVERA



Spaghetti Squash Primavera image

This is my version of a recipe that came with my weekly produce basket, which contained several of the ingredients in the recipe. I made a few changes to suit my tastes, and the results were delicious! It makes a great vegetarian main course, or a nice accompaniment to a meat entree.

Provided by Joanna Childs Mondragon

Categories     World Cuisine Recipes     European     Italian

Time 45m

Yield 6

Number Of Ingredients 10

1 spaghetti squash
2 tablespoons extra-virgin olive oil
1 onion, chopped
1 large clove garlic, minced
1 large zucchini, cut into bite-size pieces
1 green bell pepper, chopped
1 tablespoon dried Italian herb seasoning
fresh ground black pepper, to taste
1 ½ cups chopped tomato
¾ cup crumbled feta cheese

Steps:

  • Pierce the shell of the spaghetti squash with a fork and place in a microwave-safe dish; cook in microwave on High for 12 minutes. Set aside to cook until cool enough to handle. Slice in half lengthwise; remove the seeds. Use a fork to pull the flesh of the squash away from the shell and place into a large bowl; fluff with the fork to separate the strands as much as possible.
  • Heat the olive oil in a large skillet over medium heat. Cook and stir the onion in the hot oil until just tender, about 3 minutes. Add the garlic and continue cooking and stirring another 3 minutes. Stir the zucchini and green bell pepper into the mixture; season with the Italian herb seasoning and black pepper. Pour the tomatoes into the skillet. Continue cooking just until the tomatoes are warmed, 3 to 5 minutes. Add the squash to the skillet and toss until evenly mixed. Sprinkle with the feta cheese and toss again to serve.

Nutrition Facts : Calories 158.1 calories, Carbohydrate 15.9 g, Cholesterol 16.7 mg, Fat 9.5 g, Fiber 2.2 g, Protein 5 g, SaturatedFat 3.6 g, Sodium 238.4 mg, Sugar 4.2 g

SUMMER SQUASH PASTA PRIMAVERA



Summer Squash Pasta Primavera image

SINCE I eat very little meat, I'm always on the lookout for vegetarian and low-fat recipes. I came up with this recipe after a lot of experimenting. I used tomatoes as a base for the sauce, and my version of pasta primavera has been enjoyed by both family and friends.-Clara DelVitto, Midlothian, Virginia

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 2 servings.

Number Of Ingredients 10

1/2 cup sliced onion
1/2 cup julienned green or sweet red pepper
2 teaspoons olive oil
1/2 cup sliced zucchini
1/2 cup sliced yellow summer squash
2 medium fresh mushrooms, sliced
3/4 cup stewed tomatoes
1/4 to 1/2 teaspoon dried basil
2 cups hot cooked pasta
Shredded Parmesan cheese, optional

Steps:

  • In a large skillet, saute onion and green pepper in oil until crisp-tender. Add the zucchini, yellow squash and mushrooms; saute for 1 minute. Add tomatoes and basil. Bring to a boil; reduce heat. Cover and simmer for 8-10 minutes or until vegetables are tender. Toss with pasta; sprinkle with cheese if desired.

Nutrition Facts : Calories 296 calories, Fat 6g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 170mg sodium, Carbohydrate 53g carbohydrate (10g sugars, Fiber 5g fiber), Protein 9g protein.

SPAGHETTI SQUASH PRIMAVERA



Spaghetti Squash Primavera image

I'm not completely sure what to call this creation, besides yummy. I stopped back at my new favorite farm stand and picked up a small spaghetti squash and a couple beautiful fresh picked bell peppers. I decided to saute the peppers with some onion, zucchini and a bit of garlic and use that as a topping for the spaghetti...

Provided by April McIver

Categories     Other Main Dishes

Time 50m

Number Of Ingredients 10

1 small spaghetti squash
2 tsp vegetable oil
1 small zucchini, diced
1/2 small onion, diced
1 red bell pepper, diced
1 green bell pepper, diced
2 clove garlic, minced
1 tomato, diced
salt and pepper to taste
parmesan to taste

Steps:

  • 1. Slice the spaghetti squash in half lengthwise. Remove seeds. Place cut side down on a plate and microwave 5 minutes, or until squash is tender. Poke it to test - the shell will still be hard, but it'll make a dent when poked. Flip them cut side up and set aside.
  • 2. While squash cooks, heat oil in a large skillet over medium. Add onions, bell pepper and zucchini. When they start to get tender add garlic. Cook until they're as done as you want them, that's completely up to you. Season to taste with salt and pepper.
  • 3. Use a fork to scrape the spaghetti squash out of the shell, dragging it lengthwise to separate strands. Top the squash with the veggie mixture. Add some diced tomatoes, then a sprinkle of parmesan on top.

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Top Asked Questions

Meanwhile, make primavera filling: In a large skillet over medium heat, heat oil. Add onion and pepper and cook until mostly tender, 3 to 4 minutes, then add tomatoes, zucchini, garlic, and lemon zest. Season with salt, pepper, and Italian seasoning and cook 3 to 4 minutes more. Stir in chicken and remove from heat.
Meanwhile, make primavera filling: In a large skillet over medium heat, heat oil. Add onion and pepper and cook until mostly tender, 3 to 4 minutes, then add tomatoes, zucchini, garlic, and lemon zest. Season with salt, pepper, and Italian seasoning and cook 3 to 4 minutes more.
Directions Preheat oven to 400°. Drizzle cut sides of spaghetti squash with oil and season with salt and pepper. Meanwhile, make primavera filling: In a large skillet over medium heat, heat oil. Add onion and pepper and cook until mostly tender, 3 to 4 minutes, then add tomatoes, zucchini, garlic, and lemon zest.
Easy to bake, the spaghetti squash shreds into long tender strands resembling traditional pasta and equally as filling. The mild sweetness of the squash never overpowers the vegetables but blend beautifully. Primavera, a traditional Italian dish, is marked by a healthy amount of vegetables in the sauce.

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