Spaghetti Squash Primavera Recipe

Name: Spaghetti Squash Primavera
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 medium spaghetti squash; 1 1/2 carrots, diagonally sliced; 1/2 cup organic celery, diagonally sliced; 3 cloves garlic, minced; 1 1/2 cups shredded cabbage; 1 small zucchini, chopped into small pieces; 1 1/2 cups cooked pinto beans, or 1 (15 ounce) can, no or low salt, drained; 1 1/2 cups chopped tomatoes or 1 (15 ounce) can no salt added or low sodium, drained; 1/3 cup unsweetened apple juice; 1 teaspoon dried thyme; 1 teaspoon dried parsley; 1 cup pasta sauce, no salt added or low sodium; 1 head romaine lettuce leaves

Servings: persons

1 medium spaghetti squash
1 1/2 carrots, diagonally sliced
1/2 cup organic celery, diagonally sliced
3 cloves garlic, minced
1 1/2 cups shredded cabbage
1 small zucchini, chopped into small pieces
1 1/2 cups cooked pinto beans, or 1 (15 ounce) can, no or low salt, drained
1 1/2 cups chopped tomatoes or 1 (15 ounce) can no salt added or low sodium, drained
1/3 cup unsweetened apple juice
1 teaspoon dried thyme
1 teaspoon dried parsley
1 cup pasta sauce, no salt added or low sodium
1 head romaine lettuce leaves

1
Preheat oven to 350 degrees.
2
Slice spaghetti squash in half lengthwise; remove seeds. Place both halves upside down on a baking sheet. Bake for 45 minutes or until tender.
3
Meanwhile, cook carrots and celery in 2 tablespoons of water in a covered pan over medium heat for 10 minutes, stirring occasionally. Add a little more water if needed. Add garlic, cabbage, and zucchini and cook, covered, for another 10 minutes. Stir in remaining ingredients, except for pasta sauce. Cover and simmer for 10 minutes or until carrots are tender.
4
When squash is done, remove from oven and using a fork, scrape spaghetti-like strands from squash into a bowl. Add pasta sauce and combine by mixing thoroughly.
5
Mix the vegetables, beans and herbs with the squash/pasta sauce mixture and serve on a bed of shredded romaine lettuce, if desired, or place back in the hollowed out squash bowls.

421

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 medium spaghetti squash, 1 1/2 carrots, diagonally sliced, 1/2 cup organic celery, diagonally sliced, 3 cloves garlic, minced, and more.

Yes, Spaghetti Squash Primavera falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Spaghetti Squash Primavera

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