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Spaghetti Squash Primavera

Ruth M. MoranRuth M. Moran
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.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Dinner
Cuisine Italian
Servings 2

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.
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