Recipes

Paleo Spaghetti Squash Primavera

Name: Paleo Spaghetti Squash Primavera
Prep time: 30 min
Cook time: 48 min
Total time: 78 min
Ingredients: 1 spaghetti squash; 2 tablespoons olive oil; 1 large zucchini, chopped; 1 teaspoon sea salt; 0.5 teaspoon freshly ground black pepper to taste; 1 red bell pepper, sliced; 1 yellow onion, sliced; 2 cloves garlic, chopped; 2 cups trimmed fresh green beans; 1 (14 ounce) can diced tomatoes; 2 teaspoons Italian seasoning, or more to taste

4.2

(26)

20 Reviews

11 Photos

This was certainly the hit of the party. I served this paleo pasta primavera with my paleo pork roast loin and it disappeared right in front of me! Keep warm until ready to serve.

Recipe by Cindy Anschutz Barbieri

Updated on January 7, 2022

11

Prep Time:

30 mins

Cook Time:

48 mins

Total Time:

1 hrs 18 mins

Servings:

6

Yield:

6 servings

Jump to Nutrition Facts

Ingredients

1 spaghetti squash
2 tablespoons olive oil
1 large zucchini, chopped
1 teaspoon sea salt
½ teaspoon freshly ground black pepper to taste
1 red bell pepper, sliced
1 yellow onion, sliced
2 cloves garlic, chopped
2 cups trimmed fresh green beans
1 (14 ounce) can diced tomatoes
2 teaspoons Italian seasoning, or more to taste

Directions

Preheat oven to 375 degrees F (190 degrees C). Poke about 10 holes into spaghetti squash; place in a baking pan.
Bake in the preheated oven until spaghetti squash is softened and partially cooked, about 25 minutes. Remove from oven; cool until easily handled. Reduce oven temperature to 350 degrees F (175 degrees C).
Cut spaghetti squash in half and seed. Pull the squash flesh from the peel with a fork.
Heat oil in a braising pan over medium-high heat. Add zucchini, salt, and pepper; cook and stir until softened, 3 to 5 minutes. Add bell pepper, onion, and garlic; cook and stir until flavors combine, about 3 minutes. Stir in green beans; cook until bright green, about 2 minutes.
Stir diced tomatoes and Italian seasoning into the pan; simmer until tomatoes are warm, about 5 minutes. Add spaghetti squash; toss until combined. Cover with aluminum foil.
Bake in the preheated oven until spaghetti squash is tender, about 10 minutes.

Nutrition Facts (per serving)

127	Calories
5g	Fat
18g	Carbs
3g	Protein

Nutrition Facts
Servings Per Recipe 6
Calories 127
% Daily Value *
Total Fat 5g	7%
Saturated Fat 1g	4%
Sodium 427mg	19%
Total Carbohydrate 18g	7%
Dietary Fiber 3g	12%
Total Sugars 5g
Protein 3g
Vitamin C 50mg	249%
Calcium 87mg	7%
Iron 6mg	35%
Potassium 511mg	11%

* 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.