Tired of heavy pasta dishes but still want something hearty and satisfying? This Spaghetti Squash Primavera is a low-carb twist on the classic primavera, bursting with garden-fresh vegetables and light Italian flavors. It’s perfect for anyone seeking a wholesome, veggie-packed meal that doesn’t skimp on flavor. Easy to make and naturally gluten-free, this recipe will quickly become a family favorite!
Ingredients
| Ingredient | Imperial | Metric (grams) |
|---|---|---|
| Spaghetti squash | 2 medium (about 4 lbs) | ~1.8 kg |
| Zucchini (diced) | 1 medium | ~200 g |
| Cherry tomatoes (halved) | 1 cup | 150 g |
| Bell peppers (diced) | 1 cup | 150 g |
| Mushrooms (sliced) | 1 cup | 100 g |
| Spinach | 2 cups | 60 g |
| Olive oil | 3 tbsp | 45 ml |
| Garlic (minced) | 4 cloves | ~12 g |
| Italian seasoning | 1 tsp | 2 g |
| Parmesan cheese (optional) | 1/4 cup | 30 g |
| Salt and black pepper | To taste | — |
Kitchen Accessories Needed
- Large baking sheet
- Sharp knife
- Cutting board
- Spoon (for scooping seeds)
- Large skillet
- Forks (to shred spaghetti squash)
Instructions
- Prepare the Squash: Preheat the oven to 400°F (200°C). Slice the spaghetti squash in half lengthwise and scoop out the seeds. Drizzle with 1 tablespoon of olive oil and season with salt and pepper. Place cut-side down on a baking sheet and roast for 35-40 minutes, or until tender.
- Cook the Veggies: While the squash is roasting, heat the remaining olive oil in a large skillet over medium heat. Sauté the garlic until fragrant, then add the zucchini, cherry tomatoes, bell peppers, and mushrooms. Cook for 5-7 minutes, until softened. Add spinach and cook until wilted. Sprinkle with Italian seasoning.
- Shred the Squash: Once the squash is cool enough to handle, use a fork to shred the flesh into spaghetti-like strands.
- Combine Everything: Add the spaghetti squash strands to the skillet with the veggies. Toss to combine and adjust salt and pepper to taste.
- Serve and Garnish: Transfer to bowls and top with grated parmesan cheese if desired. Serve warm and enjoy!
Nutritional Information (Per Serving)
- Calories: 180
- Protein: 6 g
- Carbohydrates: 18 g
- Fats: 8 g
- Fiber: 5 g
Servings: 4
Recipe Origin: Inspired by the vibrant and fresh flavors of Italian primavera dishes, adapted for a low-carb lifestyle.
Frequently Asked Questions
1. Can I add protein to this dish?
Absolutely! Grilled chicken, shrimp, or tofu make excellent additions.
2. How do I store leftovers?
Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or microwave.
3. Is spaghetti squash hard to cut?
It can be tricky! Use a sharp knife and cut slowly, or microwave the squash for 2-3 minutes to soften it slightly.
4. Can I make this vegan?
Yes, simply skip the parmesan cheese or use a vegan alternative.
5. What other veggies can I add?
Feel free to experiment with broccoli, asparagus, or even artichoke hearts for extra variety.
6. Is this recipe gluten-free?
Yes, it’s naturally gluten-free and perfect for those avoiding gluten.
This Spaghetti Squash Primavera is a flavorful, low-carb way to enjoy the comforting goodness of pasta without the guilt. Perfect for weeknight dinners or meal prep, it’s easy to customize with your favorite veggies and proteins. Need the right tools for the job? Check out our Recommended Baking Sheet Here for perfect results every time!
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