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My review
Paleo Spaghetti Squash Primavera
52
Cindy Anschutz Barbieri
"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."
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Ingredients
1 h 18 m servings 127Original recipe yields 6 servings
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Directions
{{model.addEditText}} Print- 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.
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Reviews
Read all reviews 1518 Ratings
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Most helpful critical review
11/17/2017
Sorry, but this didn't work for me. Rather tasteless and the green beans were way too crunchy for me. I think it would have worked better with black beans and a bit more spices.
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3/10/2017
Squash needs to be cooked longer than recepie states; otherwise DELICIOUS!
3/26/2017
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 ...
10/2/2018
I changed it up a bit but everyone loved it!! I didn’t use the zucchini, used green instead of red bell pepper, used 4 cloves of fresh garlic, and added mushrooms. My husband added white chedda...
9/24/2018
We made this for our family of eight and it went over well. It wasn't the greatest meal ever but it is a solid dish and will be made again!
9/15/2018
Delicious!! Cooked squash longer than called for after reading a lot of previous comments and it turned out perfect!! Tasted amazing and super fun serving it in the squash bowls. Will definitel...
2/9/2018
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 longe...
11/17/2017
Sorry, but this didn't work for me. Rather tasteless and the green beans were way too crunchy for me. I think it would have worked better with black beans and a bit more spices.
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.