Jan 6, 2014

Spaghetti Squash Primavera



Spaghetti squash and fresh vegetables simmered with a quick marinara sauce and topped with fresh mozzarella if you desire - easy, cheap, gluten-free and perfect for Meatless Mondays!

This was inspired after watching a marathon of Diners, Drive-ins and Dives, but this time we actually decided to go to the nearest DDD restaurant, The Pit Stop which was featured on the show for their spaghetti squash primavera.


As a spaghetti squash lover myself, I ordered it and loved it and knew I wanted to re-make this at home. Super easy to make and you can use whatever vegetables you like – I used broccoli, carrots and zucchini but you can use asparagus, eggplant or bell peppers. To speed this up I made the spaghetti squash in the microwave which takes only about 8 minutes to cook, but if you have more time you can make it in the oven, the directions below are for both.

Of course, I had to top mine with fresh mozzarella which was just made and still warm when I bought it this morning! Leave the cheese out for vegan, dairy-free or paleo diets, nutritional info is provided below both ways. This dish comes together in less than 20 minutes, and you can easily double the recipe to make it 4 servings using a larger saute pan. You can also freeze this once cooked and reheat it in the oven for another day, enjoy!



Spaghetti Squash Primavera (with cheese)
Skinnytaste.com
Servings: 2 • Size: 1 3/4 cups • Old Points: 7 • Weight Watcher Points+: 8 pt
Calories: 340 • Fat: 14 g • Carb: 38 g • Fiber: 8 g • Protein: 14 g • Sugar: 6 g
Sodium: 356 mg (without salt) • Cholest: 34.6 mg

NO Cheese:
Servings: 2 • Size: 1 3/4 cups • Old Points: 4 • Weight Watcher Points+: 5 pt
Calories: 212 • Fat: 5 g • Carb: 37 g • Fiber: 8 g • Protein: 4 g • Sugar: 5 g
Sodium: 89 mg (without salt) • Cholest: 1 mg


Ingredients:

  • 1 small spaghetti squash (you'll need 2 cups cooked)
  • 1 tsp olive oil
  • 1 tbsp minced shallots 
  • 1 clove garlic, crushed
  • 1/4 cup red onion, diced
  • 1/4 cup celery, diced
  • 1/4 cup carrots, diced
  • 1 cup broccoli florets
  • 1/2 cup diced zucchini
  • 2 cups homemade marinara sauce
  • 1/2 tbsp grated Pecorino Romano (optional)
  • 3 oz fresh mozzarella (optional)

Directions:


Preheat oven to 400ºF. Cut spaghetti squash in half lengthwise and scoop out seeds and membrane. Season lightly with salt and black pepper; bake about 1 hour, or longer if needed on a baking sheet, cut side down. 
If you prefer the microwave, stab the squash with a knife all around and place on a microwave safe dish. Microwave 7-9 minutes or the skin gives when cut with a knife.

Once cooked, use a fork to scrape the strands out into a bowl.



In a medium saute pan heat the oil over medium-low heat. Add the shallots, garlic, red onion, celery and carrots and cook 5 minutes, stirring. Add the broccoli and zucchini and season with salt and pepper to taste.

Add the marinara sauce, increase heat to medium and simmer until the vegetables are tender crisp, about 3 to 4 minutes. Add 2 cups of the spaghetti squash, Pecorino Romano and stir, adjust the salt and pepper to taste and cook 1 minute.


Divide the vegetables in two small casserole dishes, or you can use the shells of the spaghetti squash to make boats, then place under the broiler or in a hot oven until the cheese melts.



61 comments :

  1. Looks amazing! Is the calories on the no cheese incorrect because it didn't change from the cheesy version?

    ReplyDelete
    Replies
    1. I was wondering the same thing, lol.

      Delete
    2. oops, its 212 calories, will fix!

      Delete
  2. love this recipe! I have serious problems with pinning multiple spaghetti squash recipes. This one looks delish!
    Meet @ the Barre

    ReplyDelete
  3. This looks delicious, can't wait to try it.

    ReplyDelete
  4. is there a printer friendly way to print this?

    ReplyDelete
    Replies
    1. Click the green "Printer friendly" button at the bottom of the post just above the comments section.. it allows you to remove images as well as delete the text you dont want so you dont waste paper..

      Delete
  5. yum! this looks so great and a tasty way to eat more veggies! xo jillian - cornflake dreams

    ReplyDelete
  6. hello--how do you prepare a spaghetti squash in the microwave??? we have always done it in the oven...thanks so much --this recipe looks yummy !!!

    ReplyDelete
  7. I'm always so tempted to hop on the metro whenever I see something on DDD, luckily it's always on late at night!

    my sister would love this, thanks for sharing!

    ReplyDelete
  8. Can you use butternut squash instead of spaghetti squash?

    ReplyDelete
  9. Oh my goodness...drool. This might have to be dinner tonight!

    ReplyDelete
  10. I adore spaghetti squash! Love this recipe! Yummy!

    ReplyDelete
  11. Excited to try this! I have spaghetti squash in my refrigerator right now!

    ReplyDelete
  12. I used to do something like this. I would make a big batch and then cover it in grated parm and bread crumbs before baking. You would get a huge serving for not a lot of calories. And for some reason, I liked to eat it with celery sticks. Nowadays, I would leave off the breadcrumbs.

    ReplyDelete
  13. Great dish to add more vegetables to the dinner table! Thanks, Gina!

    ReplyDelete
  14. I'm always looking for new ways to serve spaghetti squash and this one looks perfect! I imagine it would reheat well for lunch the next day, too.

    ReplyDelete
  15. Looks delicious and sound very easy to make! Can't wait to try it!!! Thanks for all your yummy recipes!!!

    ReplyDelete
  16. This looks so good — I just stumbled across another paleo spaghetti bake thing, but I love how many different vegetables you've squeezed into this. Thanks for sharing!

    Also, a total Triple D fan. Very jealous that you actually went to a featured eatery — I live in the middle of nowhere, so he never comes close to me!

    ReplyDelete
  17. This looks wonderful! Making this tomorrow. I'm planning to make it one dish, which size would you recommend?

    ReplyDelete
  18. I love all of your ideas! This one sounds wonderful! I am just curious as to why it's 8points on weight watcher +. I was expecting it to be less since it's mostly vegetables. I know that cheese and oil count, but is spaghetti squash worth points too?

    ReplyDelete
    Replies
    1. The recipe is counting the vegetables. It doesn't see them as free.

      Delete
    2. Sally Renna1/7/14, 7:34 AM

      Probably when she enters it into E-Tools it calculates for the veggies, I personally do not enter the veggies in e-tools as they are free and just count and divide the points for the grated cheese, 2 tsp oil, and fresh mozzarella if using it, I don't count the sauce as I make my own and saute my onions with only my Misto sprayer, but that's just me.

      Delete
    3. I am using Weight Watchers recipe builder, it counts vegetables as points if you eat over a certain amount. It wouldn't be free, as it has calories, carbs, fiber, etc

      Delete
  19. Just want to say Love Pit Stop!!!! From a LI Follower :)

    ReplyDelete
  20. Another LI follower here! I need to try this recipe, and the Pit Stop. Thank you!

    ReplyDelete
  21. I have to add a WW question because this issue was mentioned above and it came up the other night when I was looking at an "Eating Well" recipe for spaghetti squash and turkey meatballs. So. When you look at this recipe, the cheese-less one to make it easier, what is the big disconnect between calculating the recipe points and only calculating the points for the non-free items? There's minimal fat in the recipe so am I doing myself wrong by only counting the points for the non-free items? These are all the foods that WW tells you to eat...comments....anyone?

    ReplyDelete
  22. Maybe a silly question, but do you microwave the squash cut side up or down? Cover it with plastic wrap? I had the same question about the Spaghetti Squash with Meat Ragu recipe( Oct.2, 2013). I don't have time after work to bake anything for an hour unless its a one dish recipe so for that one I placed them cut side up and covered with plastic wrap, however I didn't know to make knife cuts all around. Whats the best way to do this? BTW: I work with mentally ill adults and we used the squash/ragu recipe for one of our healthy cooking classes. I often use these if the ingredients are not too expensive and make a lot.

    ReplyDelete
    Replies
    1. I usually leave the squash whole but poke holes in it with a small knife blade so it won't explode and then microwave it whole - less mess. Forget the plastic. Watch out for the steam when you cut it open.

      Delete
    2. I left it whole and poked holes all over.

      Delete
  23. Made this tonight (without cheese) and it was DELICIOUS. New family favorite with leftovers for lunch tomorrow. THANK YOU!

    ReplyDelete
  24. This looks fabulous and as a spaghetti squash addict I can't wait to make it. Can I just ask why you use fresh mozzarella? Are there health benefits to using fresh cheeses over regular ones or is it just personal preference? I'm not sure I'd know where to find fresh mozzarella.

    ReplyDelete
  25. I'm making this ASAP! I'm trying to cut down on the pasta, and this looks like a great alternative. Thanks for sharing the recipe!

    ReplyDelete
  26. This looks incredible! Any suggestions on a good broccoli substitute?

    ReplyDelete
  27. This sounds divine... must make soon!

    ReplyDelete
  28. just made this.. it is my favorite thing I have ever cooked!! How long did you bake for??

    ReplyDelete
    Replies
    1. Awesome! Did I not say? It took about 5 minutes in the oven.

      Delete
  29. This was delicious! I added 5-6 diced kalamata olives, and used rice noodles instead of spaghetti squash (only because 2 grocery stores were out of it this week), but it turned out great!

    ReplyDelete
  30. This was fantastic! I added mushrooms for some meatiness and kept the cheese off of it. Filling and satisfying.

    ReplyDelete
  31. If you aren't adding the cheese on top do you still need to bake it in the oven?

    ReplyDelete
  32. Making this tonight - adding a little rotisserie chicken so the husband doesn't complain about just veggies :) Can't wait!

    ReplyDelete
  33. Made this last night! I was a bit skeptical before it went into the oven (it looked like mush) but it turned out fantastic. This is my new favorite way yo eat spaghetti squash. Thanks for another great recipe!

    ReplyDelete
  34. This looks delicious! I love spaghetti squash so thanks for sharing this!

    ReplyDelete
  35. This is sooo delicious! I really love this recipe. Love your dishes by the way. What do you guys think of this recipe?

    ReplyDelete
  36. Made this last night, used Prego from a jar b/c it's what I had on hand -- delicious! GREAT spaghetti squash recipe, made lots of leftovers too. Thank you!

    ReplyDelete
  37. This was amazing! We just finished it. My husband and oldest daughter were a bit skeptical, but they really enjoyed it! I made it using the vegetables you used, and I used reduced fat shredded cheese because I didn't have any fresh. I baked it at 375 while I baked off some reduced fat rolls to go with it. What a great dinner! Thanks for another delicious recipe!

    ReplyDelete
  38. Made this tonight! Loved it! I roasted the squash and used spinach instead of zucchini because somewhere along the line of going to market and home, I lost the zucchini. Anyway, this is so yummy and filling. I did add about 1/4 teaspoon of red pepper flakes to give a lil spiciness as well. I will be making this regularly and best part is I can bring some to my vegan coworker….left out cheese.

    ReplyDelete
  39. Are you always supposed to bake it, I'm leaving off the cheese.

    ReplyDelete
  40. I made this over the weekend and it's AMAZING!!! It's what I had for dinner tonight after my Zumba class. It's warm and filling which is much needed on the cold nights we've been having! I can't wait to keep eating this all season long!! Thanks for sharing!!!

    ReplyDelete
  41. This was amazing. My husband does NOT eat veggies but I have been trying to cut out white carbs like potatoes and pastas so spaghetti squash is a great choice. I chose to leave out the broccoli and put in baby portabello mushrooms instead which worked great! My husband actually LIKED it...it's a miracle he has never eaten anything without meat in his life..haha. Thanks for this it was a huge hit,

    ReplyDelete
  42. Gina, I've been using your recipes for several years now, and have had fantastic results every time! You introduced me to the wonders of spaghetti squash also, and it's been so fun to both use your recipes and create some of my own for this versatile ingredient. Thanks so much!

    ReplyDelete
  43. This is so good! I've made it twice and it also freezes well.

    ReplyDelete
  44. Just printed this one, because I love spaghetti squash, and this recipe looks like it's just up my alley. Thanks!

    ReplyDelete
  45. I substituted one large can of undrained plum tomatoes (which I cut in halves) for the marinara sauce and added mushrooms. So delicious; thank you!

    ReplyDelete
  46. This was fantastic! The only thing I changed was replace the Pecorino Romano by Parmesan, as I couldn't find it at the store. Thanks for sharing!

    ReplyDelete
  47. Hi! Love your site and your recipes! I have a quick question regarding the nutritional info/calorie count for this particular recipe - you have servings listed as 2, so I'm wondering if the subsequent nutritional info is for 2 servings or for 1 serving. Please clarify. Thanks so much!

    ReplyDelete

If you really like a post please share, like on FB, Stumble and give it a THUMBS UP or Pin It on Pinterest!

Comments are welcome but please keep it positive and helpful. No hyperlinks, no spam, no ads, no keywords and no personal attacks.