Rating: 4 stars
26 Ratings
  • 5 star values: 10
  • 4 star values: 13
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 0

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.



Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • 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

127 calories; protein 3.1g; carbohydrates 18.3g; fat 5.4g; sodium 426.6mg. Full Nutrition