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Spaghetti Squash Primavera

Joanna Childs Mondragon

"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

45 m servings 158 cals
Original recipe yields 6 servings

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Directions

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  • Prep

  • Cook

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  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.

Footnotes

  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Nutrition Facts


Per Serving: 158 calories; 9.5 g fat; 15.9 g carbohydrates; 5 g protein; 17 mg cholesterol; 238 mg sodium. Full nutrition

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Reviews

Read all reviews 71
  1. 86 Ratings

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Most helpful positive review

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 marinate...

Most helpful critical review

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 squa...

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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 squa...

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 marinate...

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...

AWESOME recipe!! I sauteed the onion and garlic in EVOO then set aside. Put chicken in the pan and seared in a little EVOO and deglazed the pan with some sherry and set that aside. Then added...

Great recipe. Cooked sqash in the oven instead, and added a little fresh basil and crushed red pepper at the end, and it was super. Very versatile also, would be great with some grilled chx brea...

This is a super tasty, healthy, and quick dinner. It would have gone even faster if my squash had not been stubborn (probably took close to 20 mins total to microwave). For the tomatoes, I had o...

This is delicious! I have always just made spaghetti squash with marinara (boring!) so this was a nice change for me. I didn't have bell peppers or feta (which I imagine would be yummy and I'll ...

This was amazing! My wife and I loved it so much we decided to grow spaghetti squash in our garden next year so we can cook this all the time. It was very easy to make and tastes/smells deliciou...

I roasted my squash in the oven and it came out nicely! I added some kale, green bell peppers, broccoli, and tomatoes. I also used parmesan because I was totally out of feta cheese. This was ...