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Spaghetti Squash Primavera

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Spaghetti Squash Primavera is made with fresh vegetables simmered with a quick marinara sauce and topped with fresh mozzarella – easy, cheap, gluten-free and perfect for Meatless Mondays!

Spaghetti Squash Primavera is made with fresh vegetables simmered with a quick marinara sauce and topped with fresh mozzarella – easy, cheap, gluten-free and perfect for Meatless Mondays!Spaghetti Squash Primavera

Although spaghetti squash is not exactly a pasta replacement, I do enjoy serving it with pasta inspired sauces like this veggie-packed primavera sauce. When you make Roasted Spaghetti Squash, it the spaghetti like strands mimic the spaghetti and boasts more nutrients and fiber. More spaghetti squash recipes I love, Baked Spaghetti Squash and Cheese, Spaghetti Squash Enchilada Bowls and Spaghetti Squash with Beef Ragu.

This recipe 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.

Spaghetti Squash Primavera is made with fresh vegetables simmered with a quick marinara sauce and topped with fresh mozzarella – easy, cheap, gluten-free and perfect for Meatless Mondays!

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 or dairy-free if you prefer. 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.

How To Make Spaghetti Squash Primavera

Spaghetti Squash Primavera is made with fresh vegetables simmered with a quick marinara sauce and topped with fresh mozzarella – easy, cheap, gluten-free and perfect for Meatless Mondays!

Spaghetti Squash Primavera

4.59 from 12 votes
Spaghetti Squash Primavera is made with fresh vegetables simmered with a quick marinara sauce and topped with fresh mozzarella – easy, cheap, gluten-free and perfect for Meatless Mondays!
Course: Dinner
Cuisine: Italian
Spaghetti Squash Primavera is made with fresh vegetables simmered with a quick marinara sauce and topped with fresh mozzarella – easy, cheap, gluten-free and perfect for Meatless Mondays!
Prep: 10 minutes
Cook: 20 minutes
Total: 30 minutes
Yield: 2 servings
Serving Size: 1 3/4 cups


  • 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, or any good quality cheese
  • 3 oz fresh mozzarella


  • LONGER METHOD: 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.
  • FASTER METHOD: 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.

Last Step:

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Serving: 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


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120 comments on “Spaghetti Squash Primavera”

  1. Lots of prep for this one. I had a bunch of expiring veggies along with some fresh mozz so was a good one to clean the fridge.

  2. Avatar photo
    Linda Harrison

    This is an outstanding recipe!  So delicious!  Had to ad lib on a few items but never cared that much for spaghetti squash until now.  Thank you!

  3. Absolutely love this recipe! My partner loves spaghetti squash and I never realized exactly how delicious it can be until trying this recipe. The addition of the fresh mozzarella under the broiler is genius, definitely takes it to the next level! Thanks Gina!

  4. My daughter made this last time I was there, and I knew my husband would love it – and he did when I made it last night. I had one large spaghetti squash which yielded 4C+, so i doubled up on everything and baked in a 9×13 pan.

  5. Hi. I wanted to let you know that the link to the marinara sauce didn’t work for me. I was able to find it using the search engine though.

  6. Delicious other than I’d leave the celery out next time- i thought it was a weird addition and definitely should have trusted my gut on that one. 

  7. We made this last night and it was a hit! Definitely satisfies a pasta craving 🙂 We cooked the squash in the microwave but would make time to cook it in the oven next time – I think it provides a better result. Can’t wait to try your other spaghetti squash recipes, Gina! Thank you!

  8. Avatar photo
    Deborah Woodbury

    This is delicious! I made the spaghetti squash in an instapot to save time. I plan on making this for a family gathering and I’m wondering if the spaghetti squash can be cooked ahead of time? I’m going to serve Italian sausage on the side to satisfy the meat lovers, vegan and gluten/dairy free family members.

    thanks so much for sharing this. i’m really enjoying your recipes. The omelet muffins are a staple in my house!

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  10. I cooked this tonight, it tasted okay, but i found it to be really bland. The next time i cook it i will add maybe some jalapenos and red pepper.

  11. This is delicious and husband even commented on how delicious this was last night, a miracle….I did not find spaghetti squash in either of the  two grocery stores I visited yesterday and substituted spiralized  yellow squash. We especially liked the crunchy vegetables with my home made marinara sauce.  Excellent and recommend highly!!

  12. Do the points include the cheese? It says optional for both cheeses , so not sure if the cheese is included in the calculation. 

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  16. I have made this many times, varying the veggies, but always using spaghetti squash as the basic ingredient. Tonight I made the exact recipe as written, but switched out the spaghetti squash for Gina’s easy spiralized roasted butternut squash. It was absolutely fantastic!!!

  17. Delicious!! This was my first time using spaghetti squash. I added in some shredded chicken and this was the perfect low-carb, veggie packed meal. Thanks Gina!

  18. Pingback: Easy and Healthy Recipes (that are also delicious!) – New Era of Sarah!

    1. I think Weight Watchers requires a saturated fat total now to calculate the points accurately. When I use the calculator on their site, putting in the total fat is optional, and sugar is no longer optional, but you must also put in saturated fat. So I’m not sure how accurate the WW points total is on this recipe for the updated WW.

      1. The only accurate way to calculate Smart points is using the WW recipe builder, which is how I calculate all my recipes. If you use the calculator, it will be wrong because veggies are now 0.

  19. Avatar photo
    Alissa Angelo

    This is coming out to 11 Smart Points for me…?! I enter it into the recipe builder exactly as you have it… There's no way it can be… What the heck?! I'm panicking!

  20. Adore this recipe! Made it for the third time this evening, and now I'm getting adventurous. Sautéed the onions and garlic, then added greens til wilted and finally the marinara with some Parm. In the meantime, I was also roasting a huge iron skillet of beets, broccoli, and cauliflower in the oven. Added the roasted veggies to a baking dish, and topped with the marinara mixture and shredded mozzarella. Then into the oven to melt the cheese topping.

  21. Made this yesterday and it was AWESOME! With the exception of adding red pepper flakes to the homemade marinara sauce (which we add to everything) I made this exactly as directed. It was even excellent the next day, reheated. Thank you!

  22. You get longer "noodles" if you cut the squash width-wise. The "noodles" actually grow around the circumference of the squash. Cut it into "disks" about and inch or 2 wide, then they will be twice as long!

  23. I tried this when the family was here for the holidays. It was a hit! I was hostess of the year. Unfortunately he brought home cucumber from the store instead of zucchini so I left the zucchini out but it was still delicious and smelled amazing.

    Thank you for making me look so good!

  24. Avatar photo
    Jennifer @ Show Me the Yummy

    I have yet to try spaghetti squash…not sure what my hold up has been, but I'm definitely going to have to try it now! 🙂

  25. This looks fantastic and would make a great veggie lasagne filling. Was the mozzarella grated on top to get that cheese pancake effect?

  26. I've made this many times now and it is delicious! I finally purchased your book and I'm loving it and looking forward to trying all the new recipes!

  27. How did you know I've been craving all the vegetables? Add pasta sauce, because that is my favorite vegetable 😉

  28. Avatar photo
    Crossing the Delebear

    This turned out really well! I effectively doubled it and used jarred sauce (though really I should have just bought one of the huge boxes of canning tomatoes all over the farmer's market this weekend) and we'll have plenty for lunches. I think this would be great with mushrooms.

  29. I make this recipe in a modified version. I use Trader Joe's "Harvest Hodgepodge" vegetables, and add strips of bacon on the top before putting in to broil. Today I made a mistake while making the recipe and used 1/2 cup of marinara instead of 2 cups – and I enjoyed it just as much! Delicious!

  30. Avatar photo
    Veronica Hardgrave

    Wow! I really really really really really liked this! I didn't have pecorino/parmesan but I did use fresh mozzarella on top. Oh my! My husband said it tasted very fresh.

  31. 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!

  32. 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!

  33. Avatar photo
    AP Lit Rocks

    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!

  34. Avatar photo
    Selma Fleischman

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

  35. Avatar photo
    Stephanie Wiegert

    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!

  36. 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,

  37. 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!!!

  38. Avatar photo
    Nurse Ratchet aka Amy

    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.

  39. 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!

  40. 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!

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

  42. 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!

  43. Making this tonight – adding a little rotisserie chicken so the husband doesn't complain about just veggies 🙂 Can't wait!

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

  45. 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!

  46. 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!

  47. 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.

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

  49. 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.

    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.

  50. 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?

  51. 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?

    1. 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.

    2. Avatar photo
      Skinnytaste Gina

      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

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

  53. 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!

  54. Avatar photo
    Angie Holmes

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

  55. 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.

  56. Avatar photo
    Jillian Manesh

    yum! this looks so great and a tasty way to eat more veggies! xo jillian – cornflake dreams

  57. Avatar photo
    Amanda Elizabeth - Meet @ the Barre

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

  58. 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.

    1. Delaccoti squash (spelling?) works great for this recipe – wonderful flavor and microwaves perfectly.

  59. Avatar photo
    Sarah Toasty

    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!

  60. 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 !!!

    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..

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

      1. Is the 340 calories=5 freestyle SP? With the optional cheese? Is the 212 calories=how many points, without the cheese? Confused. Please clarify.

      2. The 340 calories, freestyle SP points, and all nutrition info do not include the optional cheese.