95% would make again
Primavera Spaghetti Squash
featured in Spaghetti Squash 4 Ways
When baked in the oven, the inside of spaghetti squash takes on a noodle-like texture, making it a perfect low-carb alternative to your favorite pasta recipe. And this creamy primavera recipe takes spaghetti squash to the next level. The squash is loaded with vegetables like mushroom, broccoli, and asparagus, then it’s tossed with a creamy parmesan mixture, which you can also make dairy-free.
Tasty Team
June 10, 2019
1 hr 5 min
1 hr 5 min
Ingredients
for 2 servings
Squash
- 1 spaghetti squash
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1 teaspoon pepper
Filling
- 1 tablespoon olive oil
- 1 tablespoon garlic
- ½ cup onion (75 g), diced
- 1 cup mushroom (75 g), sliced
- 1 cup broccoli florets (150 g)
- 1 cup asparagus (125 g), chopped
- ½ cup squash (100 g), sliced
- ½ cup cherry tomato (100 g), halved
- 1 teaspoon salt
- 1 teaspoon pepper
- ½ cup milk (120 mL), or milk alternative
- ¼ cup vegetarian parmesan cheese (25 g)
- 2 tablespoons lemon juice
Nutrition Info
- Calories 469
- Fat 30g
- Carbs 38g
- Fiber 8g
- Sugar 15g
- Protein 17g
Estimated values based on one serving size.
Preparation
- Preheat oven to 400ºF (200ºC).
- With a sharp knife, slice the squash in half. If the squash is too tough, puncture in several places forming a dotted line around the squash. Microwave for 3-5 minutes to soften. Allow to cool before cutting in half.
- Scoop out the seeds, brush with oil, and sprinkle with salt, and pepper. Bake for 40-45 minutes, or until a fork can easily pierce the skin.
- Meanwhile, in a pan combine oil, garlic, and onion over medium heat, and sautè until onions are translucent.
- Add mushrooms and cook for 3 minutes. Add the broccoli, asparagus, squash, tomatoes, salt, and pepper and cook until almost cooked through.
- Add the milk/ milk alternative until warmed through. Add the vegetarian Parmesan and mix until evenly spread throughout vegetables. Add the lemon juice and stir to combine.
- Remove squash from the oven, with a fork pull at the edges to produce that stringy “spaghetti” quality.
- In the pan combine “spaghetti” with vegetables. Return to the squash and top with Parmesan.
- Enjoy!
Ingredients
for 2 servings
Squash
- 1 spaghetti squash
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1 teaspoon pepper
Filling
- 1 tablespoon olive oil
- 1 tablespoon garlic
- ½ cup onion (75 g), diced
- 1 cup mushroom (75 g), sliced
- 1 cup broccoli florets (150 g)
- 1 cup asparagus (125 g), chopped
- ½ cup squash (100 g), sliced
- ½ cup cherry tomato (100 g), halved
- 1 teaspoon salt
- 1 teaspoon pepper
- ½ cup milk (120 mL), or milk alternative
- ¼ cup vegetarian parmesan cheese (25 g)
- 2 tablespoons lemon juice
Nutrition Info
- Calories 469
- Fat 30g
- Carbs 38g
- Fiber 8g
- Sugar 15g
- Protein 17g
Estimated values based on one serving size.
Preparation
- Preheat oven to 400ºF (200ºC).
- With a sharp knife, slice the squash in half. If the squash is too tough, puncture in several places forming a dotted line around the squash. Microwave for 3-5 minutes to soften. Allow to cool before cutting in half.
- Scoop out the seeds, brush with oil, and sprinkle with salt, and pepper. Bake for 40-45 minutes, or until a fork can easily pierce the skin.
- Meanwhile, in a pan combine oil, garlic, and onion over medium heat, and sautè until onions are translucent.
- Add mushrooms and cook for 3 minutes. Add the broccoli, asparagus, squash, tomatoes, salt, and pepper and cook until almost cooked through.
- Add the milk/ milk alternative until warmed through. Add the vegetarian Parmesan and mix until evenly spread throughout vegetables. Add the lemon juice and stir to combine.
- Remove squash from the oven, with a fork pull at the edges to produce that stringy “spaghetti” quality.
- In the pan combine “spaghetti” with vegetables. Return to the squash and top with Parmesan.
- Enjoy!
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