Spaghetti Squash Primavera

Name: Spaghetti Squash Primavera
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 1 spaghetti squash; 2 tablespoons extra-virgin olive oil; 1 onion, chopped; 1 large clove garlic, minced; 1 large zucchini, cut into bite-size pieces; 1 green bell pepper, chopped; 1 tablespoon dried Italian herb seasoning; fresh ground black pepper, to taste; 1.5 cups chopped tomato; 0.75 cup crumbled feta cheese

4.5

(102)

81 Reviews

21 Photos

This spaghetti squash primavera is my version of a recipe that came with my weekly produce basket, which contained several of the ingredients used 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 entrée.

Recipe by Joanna Childs Mondragon

Updated on January 15, 2023

close up view of Spaghetti Squash Primavera in a bowl

21

Prep Time:

15 mins

Cook Time:

30 mins

Total Time:

45 mins

Servings:

6

Jump to Nutrition Facts

Ingredients

1 spaghetti squash
2 tablespoons extra-virgin olive oil
1 onion, chopped
1 large clove garlic, minced
1 large zucchini, cut into bite-size pieces
1 green bell pepper, chopped
1 tablespoon dried Italian herb seasoning
fresh ground black pepper, to taste
1 ½ cups chopped tomato
¾ cup crumbled feta cheese

Directions

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

Nutrition Facts (per serving)

158	Calories
10g	Fat
16g	Carbs
5g	Protein

Nutrition Facts
Servings Per Recipe 6
Calories 158
% Daily Value *
Total Fat 10g	12%
Saturated Fat 4g	18%
Cholesterol 17mg	6%
Sodium 238mg	10%
Total Carbohydrate 16g	6%
Dietary Fiber 2g	8%
Total Sugars 4g
Protein 5g
Vitamin C 35mg	177%
Calcium 152mg	12%
Iron 1mg	7%
Potassium 465mg	10%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.