Paleo Spaghetti Squash Primavera

Name: Paleo Spaghetti Squash Primavera
Prep time: 30 min
Cook time: 48 min
Total time: 78 min
Yield: 6 servings
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

Rating: 4.23 stars

26 Ratings
20 Reviews
17 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.

By Cindy Anschutz Barbieri

Gallery

Recipe Summary

prep:

30 mins

cook:

48 mins

total:

1 hr 18 mins

Servings:

Yield:

6 servings

Nutrition Info

Directions

Step 1

Preheat oven to 375 degrees F (190 degrees C). Poke about 10 holes into spaghetti squash; place in a baking pan.

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Step 2

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).
Step 3

Cut spaghetti squash in half and seed. Pull the squash flesh from the peel with a fork.
Step 4

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.
Step 5

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.
Step 6

Bake in the preheated oven until spaghetti squash is tender, about 10 minutes.

Nutrition Facts

Per Serving:

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

Reviews (20)

Most helpful positive review

Chris Williams

03/10/2017

Squash needs to be cooked longer than recepie states; otherwise DELICIOUS! Read More

Helpful

(5)

Most helpful critical review

Anwar

08/21/2019

Squash needed 40 minutes to soften and then an hour all together to cook. I added much more seasoning. Read More

26 Ratings

5 star values: 10
4 star values: 13
3 star values: 2
2 star values: 1
1 star values: 0

Reviews: Most Helpful

Most Helpful Most Positive Least Positive Newest

Chris Williams

03/10/2017

Squash needs to be cooked longer than recepie states; otherwise DELICIOUS! Read More

Helpful

(5)

mlp

01/18/2017

Delicious! Will definitely make it again. Read More

Helpful

(4)

Alicia

03/26/2017

This is delicious. Definitely will be made in my house again and again. I did fully cook the squash in the oven then just mixed into the pan with the other ingredients. I did add a dash of red pepper flakes and served with a spicy Italian sausage. Read More

Helpful

(3)

manella

10/15/2017

I had a small squash so i cut the recipe back. I also added my own sauce instead of the diced tomatoes. Added fresh minced rosemary and basil.Makes a nice light meal. Thank you for the recipe. Read More

BlueSpiderwort

02/10/2018

I made the recipe. The squash absolutely needs to be cooked longer the first time than it states. I ended up cooking it for the 25 minutes then having to throw it into the microwave for longer. However it is absolutely delicious! I also altered it to be a one-pan meal. Just aded the ingredients to the pan covered and finished that way instead of the oven. Everyone over it. Next time I will just cook the squash in the microwave. Saves energy and is much quicker. Read More

dubaubel

11/30/2016

Fresh green beans weren't available and I didn't want canned or frozen green beans. I substituted a can of black beans (drained and rinsed) which tasted phenomenal. I'm sure the green beans would taste good too. The seasonings were spot-on. I gave it 4 stars instead of 5 for the more complicated steps of partially cooking the spaghetti squash and then putting the entire finished dish into the oven. The spaghetti squash was more difficult to cut in half plus I was unable to scrape as much squash out because it was undercooked. I will definitely make this dish again but next time I will cook the squash entirely in the oven then scrape it into the skillet at the end toss and serve. Then it will be unnecessary to put it all back in the oven. Thank you for the recipe! Read More

Anwar

08/21/2019

Squash needed 40 minutes to soften and then an hour all together to cook. I added much more seasoning. Read More

Buckwheat Queen

Allstar

10/15/2016

This is pretty good. I didn't have amy green beans though. I cut my zucchini with a spiralizer. Thank you for the recipe. Read More

ddcsusanc

02/08/2017

This was awesome. Even better when I added some hot italian sausage to it and I small amount of spaghetti sauce Read More

More Reviews

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All Reviews for Paleo Spaghetti Squash Primavera

- of Reviews

Paleo Spaghetti Squash Primavera

Servings Per Recipe: 6
Calories: 126.5

% Daily Value *

protein: 6 %

carbohydrates: 6 %

dietary fiber: 14 %

sugars:

fat: 8 %

saturated fat: 4 %

vitamin a iu: 32 %

niacin equivalents: 18 %

vitamin b6: 23 %

vitamin c: 83 %

folate: 14 %

calcium: 9 %

iron: 35 %

magnesium: 15 %

potassium: 14 %

sodium: 17 %

thiamin: 14 %

calories from fat:

*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.

Reviews for: Photos of Paleo Spaghetti Squash Primavera

1 of 20

All Reviews

Chris Williams

03/10/2017

Squash needs to be cooked longer than recepie states; otherwise DELICIOUS!

Helpful

(5)

mlp

01/18/2017

Delicious! Will definitely make it again.

Helpful

(4)

Alicia

03/26/2017

Helpful

(3)

manella

10/15/2017

I had a small squash so i cut the recipe back. I also added my own sauce instead of the diced tomatoes. Added fresh minced rosemary and basil.Makes a nice light meal. Thank you for the recipe.

BlueSpiderwort