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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

4.64 from 11 votes
5
Cals:338
Protein:17
Carbs:38
Fat:14
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 mins
Cook: 20 mins
Total: 30 mins
Yield: 2 servings
Serving Size: 1 3/4 cups

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.

Last Step:

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Nutrition

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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119 comments on “Spaghetti Squash Primavera”

  1. 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!!

  2. 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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  6. 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!!!

  7. 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!

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    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.

  9. 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!

  10. 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.

  11. 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!

  12. 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!

  13. 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!