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Spaghetti Squash Primavera

Spaghetti Squash Primavera

  • Prep

    15 m
  • Cook

    30 m
  • Ready In

    45 m
JoannaM

JoannaM

This is my version of a recipe that came with my weekly produce basket, which contained several of the ingredients in the recipe. I made a few changes to suit my tastes, and the results were delicious! It makes a great vegetarian main course, or a nice accompaniment to a meat entree.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 158 kcal
  • 8%
  • Fat:
  • 9.5 g
  • 15%
  • Carbs:
  • 15.9g
  • 5%
  • Protein:
  • 5 g
  • 10%
  • Cholesterol:
  • 17 mg
  • 6%
  • Sodium:
  • 238 mg
  • 10%

Based on a 2,000 calorie diet

Directions

  1. Pierce the shell of the spaghetti squash with a fork and place in a microwave-safe dish; cook in microwave on High for 12 minutes. Set aside to cook until cool enough to handle. Slice in half lengthwise; remove the seeds. Use a fork to pull the flesh of the squash away from the shell and place into a large bowl; fluff with the fork to separate the strands as much as possible.
  2. Heat the olive oil in a large skillet over medium heat. Cook and stir the onion in the hot oil until just tender, about 3 minutes. Add the garlic and continue cooking and stirring another 3 minutes. Stir the zucchini and green bell pepper into the mixture; season with the Italian herb seasoning and black pepper. Pour the tomatoes into the skillet. Continue cooking just until the tomatoes are warmed, 3 to 5 minutes. Add the squash to the skillet and toss until evenly mixed. Sprinkle with the feta cheese and toss again to serve.
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Reviews

naples34102
44

naples34102

10/17/2011

As written the recipe needs a little work but with some minor changes it is easily improved to 4-star status. First, don't assume 12 minutes in the microwave is accurate for your spaghetti squash! The recipe doesn't specify the size but given the 6-serving yield and fairly large amounts of the other ingredients, I'm assuming the submitter meant "1 LARGE spaghetti squash." If you use anything smaller, microwaving this for 12 minutes will be far too long and you will not obtain the desirable long strands. For ease in preparation and out of curiosity, this was the first time I cooked spaghetti squash in the microwave and I learned just how quickly it can overcook! I used sweet red bell pepper, rather than green, and with "primavera" in its title I didn't find feta cheese the best choice - I used fresh Parmigiano-Reggiano. Also in keeping with "primavera," and since I had them available, I used fresh herbs for the dried seasoning. Finally, it is not necessary to cook the onions separately, before adding the zucchini and peppers. I cooked all three together, but did not OVERcook, then added the garlic, the tomatoes and finally the fresh herbs. Again, if you use a modest-sized spaghetti squash, DO adjust not only the cooking time, but the amounts of the other ingredients, accordingly. (I didn't use nearly close to 1-1/2 cups of chopped tomato, for example)

Leeney
33

Leeney

11/4/2010

Quick, easy and healthy! I took some liberties with the recipe based on what I had at hand. I used sliced grape tomatoes, a couple of handfuls of raw spinach, sliced mushrooms, and some marinated artichoke hearts. Also used grated Parmesan instead of the feta. Loved the results!

SharonC
28

SharonC

12/28/2010

I've made this twice. The first time, I cooked the spaghetti squash in the oven (see Spaghetti Squash I on this site) because I already had the oven on for something else. This time I followed these directions using an average size squash and it was WAY overcooked after only 10 minutes in the microwave. It was no longer stringy like spaghetti and was very mushy. I didn't have any green pepper, so I substituted baby bella mushrooms and that worked so well that I'll use them every time. I also added a bit more seasoning and used only half an onion because we feel like too much onion overpowers the other ingredients. The flavor of this dish was really good even though the dish lacked eye appeal and lost some texture due to the overcooked spaghetti squash. Next time, I think I'll cook it for only 8 minutes or in the oven if I have time. BTW, you can use canned tomatoes (no added sugar! yuk!) and it's as good as fresh winter tomatoes from the grocery and very economical. (Don't compare with fresh summer tomatoes from the garden or farmer's market, of course.) Overall, good dish. Just adjust the cooking time in the microwave.

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