Spaghetti Squash Primavera

A light bite packed with nutrition in minutes flat! Enjoy this veggie-licious spaghetti squash primavera tonight! 

Looking for a light bite before a week filled of holiday cheer? 

Search no further! 

This Spaghetti Squash Primavera is the perfect weeknight {Meatless Monday} meal year-round, but especially before a food-filled holiday!

Why? An enormous bowl of spaghetti squash won’t weigh you down like a heavy bowl of pasta, but can be just as satisfying. Spaghetti squash is packed with nutrients and the ENTIRE squash is UNDER 200 calories! I also LOVE spaghetti squash because it’s…

• Low fat
• High fiber
• Packed with vitamins A, B-6, and C, plus iron, and antioxidants you won’t find in plain ol’ pasta!

So when I got tired of eating my huge batch of veggie soup as soup, I put it over a plate of spaghetti squash…and that’s how my spaghetti squash primavera was born…despite ‘primavera’ meaning SPRING! 

If you don’t have extra veggie soup laying around (and I suggest you ALWAYS do in the winter!), simply saute some onions until translucent, add any other veggies you like {like mushrooms, peppers, and/or carrots, tomatoes} perhaps some no sugar added tomato sauce, like Rao’s, and your favorite leafy greens. Then crack open a can of your favorite beans…I also added some spicy roasted squash seeds for some extra crunch!

Voila! Dinner in no time flat!

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Spaghetti Squash Primavera

Prep Time: 10 minutes

Cook Time: 40 minutes

Yield: 2

Ingredients

• 1 medium spaghetti squash
• 1 tablespoon extra virgin olive oil, divided
• Freshly ground black pepper
• 1/2 large yellow onion, chopped
• 1/2 large bell pepper, chopped
• 1/2 cup mushrooms, sliced
• 4 cups spinach
• 1 teaspoon Italian spices (oregano, parsley, basil)
• 3/4 cup white cannelloni beans
• 1/4 cup spicy roasted pepitas
• Salt to taste
• Optional: Marinara sauce, parmesan cheese

Instructions

1. Cook spaghetti squash: Preheat oven to 375°F. Using a sharp knife, cut spaghetti squash lengthwise. Using a spoon, scoop out seeds and set aside. Lightly coat spaghetti squash with olive oil and sprinkle with black pepper. Place spaghetti squash, cut side down, on a tin foil-lined baking sheet. Bake for ~30 minutes, until soft to fork. Set aside to cool.
2. In a medium-sized skillet over medium heat, sauté onions in remaining olive oil until translucent. Add mushrooms and peppers, sautéing until soft. Add Italian spice blend, and a sprinkle of salt to taste. Add cannelloni beans and combine. Remove from heat and set aside.
3. Using a fork, gently scrape spaghetti squash strings into a medium bowl. Add sautéed vegetable mixture. If desired, add tomato sauce and parmesan cheese. Return mixture into the spaghetti squash to serve. Top with roasted squash seeds (and additional parmesan cheese and tomato sauce). Serve immediately.

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Cozy up with this warm bowl full of fiber, plant-based protein, and plenty of vitamins and minerals to help you get through flu season!

Now that’s a good looking Meatless Monday meal!

Have a very happy and healthy week 🙂
XO