Spaghetti Squash Primavera

squash, vegan, vegetarian 0 Comments

Ok, I promise, just 2 more squash recipes and then I’ll stop with the squash overload!

This is so simple and not to mention, super filling for hardly any calories 🙂
Slice and scoop seeds
Cut side down and prick with a fork

Scrape out the inside with a fork

Spaghetti Squash
Any Vegetables you want:
Broccoli, Carrots, Mushrooms, Bell Peppers, chopped
Can of Diced Tomatoes
Spinach, roughly chopped
Fresh basil, roughly chopped
Parmesan Cheese
Preheat the oven to 350
Cut the Squash and scoop put the seeds
place cut side down and prick with a fork
Bake for 35-40 minutes
Meanwhile, make the simple Primavera sauce
In a large non stick skillet, heat the EVOO
Cook the onion until translucent
Add the vegetables and cook until tender
Stir in Canned tomatoes and mix well, simmer for 5 minutes
Stir in the spinach, cook for 2 minutes
Stir in Basil
Using a fork, scrape the fresh from the inside of the Squash
Put into a serving bowl and top with the primavera sauce and parmesan cheese
Note: You can add ground meat to make this a little heavier. Add the meat after the onion.

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