30-Minute Spaghetti Squash Primavera
This colorful Spaghetti Squash Primavera combines roasted or microwaved squash with a medley of sautéed vegetables, quick marinara, and melty mozzarella. It's gluten-free, high in fiber and protein, and low in carbs—ideal for healthy weeknight meals without sacrificing flavor or comfort.
Equipment
- 1 Chef’s knife
- (1) Microwave-Safe Dish or Baking Sheet
- 1 sauté pan
- (2) Small Casserole Dishes or Spaghetti Squash Halves
- (1) Fork
Ingredients
- 1 small spaghetti squash yields about 2 cups cooked
- 1 teaspoon olive oil
- 1 tablespoon minced shallots
- 1 clove garlic crushed
- ¼ cup diced red onion
- ¼ cup diced celery
- ¼ cup diced carrots
- 1 cup broccoli florets
- ½ cup diced zucchini
- 2 cups marinara sauce homemade or good-quality store-bought
- ½ tablespoon grated Pecorino Romano or your preferred hard cheese
- 3 ounces fresh mozzarella sliced or torn
- Salt and black pepper to taste
Instructions
- Prepare the Squash: Start by cooking the spaghetti squash. For the oven method, preheat your oven to 400°F (200°C). Slice the squash lengthwise and scoop out the seeds and stringy center. Season the cut sides with a bit of salt and pepper, then place them cut-side down on a baking sheet. Roast for about 50–60 minutes, or until the flesh is fork-tender.
- Microwave method: Poke several holes in the squash using a knife. Place it on a microwave-safe plate and microwave for 7–9 minutes, or until the skin yields slightly when pressed. Let it cool, then slice, remove seeds, and proceed.
- Shred the Squash: Once the squash is cool enough to handle, use a fork to scrape out the flesh into long, spaghetti-like strands. Measure 2 cups and set aside for later.
- Sauté the Aromatics and Veggies: In a medium skillet, heat the olive oil over medium-low heat. Add the shallots, garlic, red onion, celery, and carrots, and cook for 5 minutes, stirring occasionally, until the vegetables start to soften and become fragrant.
- Add Broccoli and Zucchini: Toss in the broccoli florets and zucchini. Season with a pinch of salt and freshly ground black pepper. Stir well and cook for another 3–4 minutes, allowing the veggies to become tender-crisp.
- Simmer with Sauce: Pour in the marinara sauce and raise the heat to medium. Simmer for 3–5 minutes, stirring occasionally, until everything is heated through and the vegetables are coated in the sauce.
- Combine with Spaghetti Squash: Mix in the spaghetti squash strands and the grated Pecorino Romano.Stir everything together gently and let it warm through for about 1 minute. Adjust seasoning as needed.
- Assemble and Melt Cheese: Spoon the mixture into two individual oven-safe dishes, or use the squash shells as rustic serving bowls. Top each portion with half of the fresh mozzarella. Broil for 1–2 minutes (or bake at 425°F/220°C for 5 minutes) until the cheese melts and starts to bubble.
Notes
- Marinara Shortcut: Use a good-quality jarred marinara to save time, or prep a simple homemade one with canned tomatoes, garlic, and basil.
- Make It Vegan: Skip the mozzarella and Romano cheese, or replace them with dairy-free alternatives.
- Add Protein: For extra staying power, stir in a handful of cooked chickpeas or white beans.
- Meal Prep Friendly: Prepare all components ahead of time, then assemble and melt the cheese just before serving.
- Storage Tips: Store leftovers in an airtight container for up to 3 days in the fridge. Reheat gently in the microwave or oven.
