Recipe of the Week – Spaghetti Squash Primavera

Recipe of the Week – Spaghetti Squash Primavera

Continuing on my quest of eating more vegetables in January, but quickly tiring of just eating a bowl of roasted vegetables every night for dinner, I decided to try this spaghetti squash recipe and make it my own! This is not a quick weeknight recipe (the squash takes an hour to roast) but it makes a ton which is great for a big family or for having a lot of leftovers. Even I liked these leftovers and didn’t mind eating spaghetti squash more than once in a week. I made this recipe vegetarian, but it would be great with chicken sausage or ground turkey. You can also add whatever vegetables you like and leave out the ones you don’t! I love to find recipes that are easy to substitute ingredients and make how you like it  – let me know if you have a recipe that needs revamping, I’d love to help you find easy substitutions!

Ingredients

  • 1 Spaghetti Squash
  • 1/2 Onion, diced
  • 1 Shallot, diced
  • 1 clove Garlic
  • 1/2 cup Celery, diced
  • 1/2 cup Carrot, diced
  • 1/2 Green Pepper, diced
  • 1/2 cup Zuchini, diced
  • 1/2 cup Mushrooms, sliced thin
  • 1 1/2 cups Marinara Sauce

First, I cut the spaghetti squash in half (no easy feat!), scooped out the seeds and put it in a 400 degree oven for about an hour. Pro Tip – On the Food Network, I saw one of the chefs poke holes in a spaghetti squash with a fork and then microwave it for 5 minutes. This is supposedly to help soften the rind and make cutting it easier….I wasn’t convinced. It was still hard.

While the squash was baking, I started on the primavera sauce. First up, chopping the vegetables.

Next, I sauteed the celery, onion, carrot and shallot for about 5 minutes, until they were partially cooked.

Then, I added the garlic and the remaining vegetables and sauteed everything together for another 5-7 minutes, until everything was cooked through.

Last, I added in the marinara sauce and let everything simmer together for a few minutes.

Once the primavera sauce was ready, I checked on the squash. Since I didn’t cut the squash in half evenly (It was really hard! Even with my Food Network tip) one half finished baking way sooner than the other half. I ended up just leaving the bigger half in a warm oven to finish cooking because I had to leave for work.

When the spaghetti squash was cooked, I shredded it with a fork to create strands. Kind of like spaghetti noodles, hence the “spaghetti” squash!

Then, it was time to eat! I piled about a cup and a half of spaghetti squash with about 3/4 cup of primavera sauce on top.

This recipe was delicious, filling, and I didn’t miss regular noodles at all! The spaghetti squash added a more creamy texture to the primavera sauce and it was a perfect warm dish for the cold evenings we’ve been having. Have you tried spaghetti squash? What are your favorite recipes? Let me know in the comments below!

Happy Cooking!

Libby

Frustrated with your results? Need a fitness jumpstart?

Click below!

 

 

 

0 replies

Leave a Reply

Want to join the discussion?
Feel free to contribute!

Leave a Reply

Your email address will not be published. Required fields are marked *

1 × 5 =