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 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!
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4.64 from 11 votes
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Spaghetti Squash Primavera

338 Cals 17 Protein 38 Carbs 14 Fats
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Yield: 2 servings
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!

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, or any good quality cheese
  • 3 oz fresh mozzarella

Instructions

  • 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.

Nutrition

Serving: 13/4 cups, Calories: 338kcal, Carbohydrates: 38g, Protein: 17g, Fat: 14g, Saturated Fat: 6g, Cholesterol: 38mg, Sodium: 897mg, Fiber: 9g, Sugar: 16g
WW Points Plus: 8
Keywords: baked spaghetti squash casserole, healthy pasta primavera, spaghetti squash casserole, Spaghetti Squash Primavera

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119 comments

  1. 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!

  2. This was so delicious – better than I imagined. I added ground turkey for a protein boost. 

  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. 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!

  9. Pingback: Skinnytaste Meal Plan (April 16-April 22) – My Blog

  10. Loved the crunchy vegetables!

  11. Do you have a recommendation on what type of meat I can add into this dish?

  12. 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.

  13. Five Stars Gina!!!!
    We love your site and the weekly meal plans-thank you SO much!!!