Spaghetti Squash Primavera
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
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!
- 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.
Serving: 13/4 cups, Calories: 338kcal, Carbohydrates: 38g, Protein: 17g, Fat: 14g, Saturated Fat: 6g, Cholesterol: 38mg, Sodium: 897mg, Fiber: 9g, Sugar: 16g
Freestyle Points: 5
Points +: 8