Spaghetti Squash Primavera [VIDEO]

Spaghetti Squash Primavera {Dairy-free, grain-free, paleo-friendly, gluten-free} | Lexi's Clean Kitchen

This Spaghetti Squash Primavera is the perfect healthier spin on the Italian classic! Loaded with seasonal veggies, protein, and flavorful spices, it is the perfect hearty and nutritious meal for any night of the week! Dairy-free, grain-free, paleo-friendly, and no added sugar!

Spaghetti Squash Primavera {grain-free, dairy-free option, paleo-friendly} | Lexi's Clean Kitchen

I love Italian cuisine! I mean who doesn’t love combining meat, fresh vegetables, garlic, oil, and homemade tomato sauce? A ton of the dishes I make are Italian-inspired. This dish fulfills that delicious pasta craving, without the pasta! My version of “pasta” primavera is made with spaghetti squash and is the perfect combination of garlic, spices, meat, and vegetables!

Spaghetti Squash Primavera {grain-free, dairy-free option, paleo-friendly} | Lexi's Clean Kitchen

 

Spaghetti Squash Primavera {grain-free, dairy-free option, paleo-friendly} | Lexi's Clean Kitchen

 

Spaghetti Squash Primavera {grain-free, dairy-free option, paleo-friendly} | Lexi's Clean Kitchen

 

Spaghetti Squash Primavera [VIDEO]

Preparation 0:10 2017-07-25T00:10:00+00:00 Cook Time 0:20 2017-07-25T00:20:00+00:00 Serves 4     adjust servings

Ingredients

  • 1 Spaghetti Squash
  • 2 tablespoons extra-virgin olive oil
  • 2 garlic cloves, minced
  • 1 onion, minced
  • 1/3 cup sun-dried tomatoes, soaked in warm water for a few minutes, drained and then roughly chopped
  • 1 cup grape tomatoes, quartered
  • 4 asparagus, sliced thinly
  • 1 head broccoli, sliced into bite-sized florets
  • 1/4 teaspoon ground garlic powder
  • 1/2 teaspoon red pepper flakes, more to taste
  • Freshly ground pepper, more to tase
  • Fine sea salt, more to taste
  • 2 handfuls fresh organic spinach
  • 1 lb. organic boneless chicken breast, cooked as desired*
  • 10 shrimp, cooked**
  • Optional: 2 tablespoons parmesan cheese

Instructions

  1. Preheat oven to 375 °F.
  2. Roast spaghetti squash.
  3. Heat oil in a large saucepan over medium-high heat. Add garlic and onion and sauté for 3-5 minutes or until the onion starts to turn translucent.
  4. Add in sun-dried tomatoes, grape tomatoes, asparagus, broccoli and spices. Sauté for 3-5 minutes, or until broccoli and asparagus begin to soften.
  5. Add in spaghetti squash and cook for 1-2 minutes.
  6. Toss in spinach and cook just until the spinach begins to wilt.
  7. Place in desired serving bowls and top with fresh parmesan, chicken, and shrimp. Serve warm.

Recipe Notes

  • We recommend grilling, pan-frying, or baking your chicken with a generous amount of seasoning. Pat the chicken dry. Rub with sea salt, ground black pepper, and 1/4 teaspoon garlic powder. Either grill or pan-fry for 4 minutes on each side or until cooked through, or bake at 400 degrees °F for 10 minutes or until no pink remains.
  • Cook the shrimp: In a small skillet heat 1 teaspoon oil of choice over medium-high heat. Add in shrimp. Season with sea salt and pepper. Cook for 1-2 minutes on both sides, or until pink and fully cooked.
  • Recipe updated March, 2017.

Spaghetti Squash Boats with Homemade Meat Sauce

Italian night! Who needs real pasta? Spaghetti Squash Boats are a huge hit around here. They are filling, tasty, and fun to eat. They go perfectly with my homemade meat sauce or meatballs.


Spaghetti Squash Boats with Homemade Meat Sauce

 

Spaghetti Squash Boats with Homemade Meat Sauce

Spaghetti Squash Boats with Homemade Meat Sauce

Preparation 0:05 2017-07-25T00:05:00+00:00 Cook Time 0:45 2017-07-25T00:45:00+00:00 Serves 4     adjust servings

Ingredients

  • 1 medium spaghetti squash
  • 1 tablespoon extra-virgin olive oil
  • 2 cloves garlic, crushed
  • 1 onion, diced
  • 3 large organic carrot stalks, minced
  • 1 pound organic grass-fed beef (or ground turkey)
  • 1 15 oz. can organic tomato sauce
  • 1 15 oz. can organic diced tomatoes
  • 1 tablespoon Mrs. Dash Italian seasoning
  • 1 teaspoon red pepper flakes (more or less, to taste)
  • 1 teaspoon Himalayan sea salt, to taste
  • Freshly ground pepper, to taste
  • 1 tablespoon fresh basil, more for garnish
  • Optional: Serve with fresh parmesan
  • Optional: Garnish with fresh Basil

Instructions

  1. Pre-heat oven to 400 ℉ and line a sheet-tray with parchment paper.
  2. Cut the spaghetti squash in half, scrape out seeds, drizzle with extra virgin olive oil, salt, pepper, and place face down on the parchment lined sheet-tray. Roast for 30 minutes, or until fork tender.
  3. In a medium sized saucepan, heat oil over medium-high heat. Add garlic and sauté for 1-2 minutes.
  4. Add onion, carrots, and peppers to saucepan. Let cook, stirring occasionally, for 5 minutes until onions are translucent and the carrots begin to soften.
  5. Add meat to saucepan and let cook until brown and no pink remains.
  6. Add tomato sauce, diced tomatoes, spices, and 1 tablespoon fresh basil to the pan and mix well.
  7. Bring to a boil over high heat. Reduce heat to low and let simmer for 15 minutes. Taste and remove from heat.
  8. Once the spaghetti squash has cooled, take two forks and fluff the threadlike spaghetti within the boats so it is no longer attached to the walls of the squash. Top the spaghetti squash with meat sauce, fresh basil, and cheese if using.
  9. Serve hot.


Spaghetti Squash Boats with Homemade Meat Sauce

Seafood Primavera

I realized yesterday that of my many dishes made with spaghetti squash, almost all are meat-based and none of them contain seafood. That had to be changed! I was in Whole Foods when I began conjuring up ideas. Spaghetti squash infused with white wine, spices, garlic, veggies, and seafood? DONE! Eating healthy never has to be boring!
 
Seafood Primavera | Spaghetti Squash | Lexiscleankitchen.com
Ingredients:
  • 1 spaghetti squash, cooked
  • 1 white onion, chopped
  • 2 handfuls fresh organic spinach
  • 1-2 cups broccoli florets
  • 2-3 garlic cloves, crushed
  • 1 cup mushrooms, chopped
  • Shrimp, Mussel Meat, Calamari, Whole Shell Clams, Clam Meat (I found this great mix frozen fresh at Whole Foods)
  • 1/3 cup dry white wine
  • 1 lemon, juiced (more to taste)
  • 2 tbsp extra-virgin olive oil
  • 1 tsp basil
  • 1 tsp parsley
  • 1 tsp garlic powder
  • 1/4 tsp red pepper flakes (more to taste)
  • Himalayan sea salt and freshly ground pepper to taste

Notes: Adjust spices to your liking. I like garlic so I add a little more garlic using my ground garlic mill.

Optional: Fresh Parmesan to taste

Directions:

  1. Roast Spaghetti Squash then place in a bowl and set aside.
  2. In a medium-sized pan add 1 tbsp olive oil and sauté 1 clove crushed garlicAdd onion, broccoli, and mushrooms and let cook for about 5-7 minutes, until translucent. Add spinach and let cook for 2 minutes, until spinach is sautéed. Set aside.
  3. In a large pan add 1 tbsp olive oil and sauté 1 clove crushed garlic. Add seafood and let cook for 7-8 minutes. Add white wine, and 1/2 lemon and mix to combine.
  4. Add spaghetti squash and vegetables into the large seafood pan. Add basil, red pepper flakes, parsley, garlic powder, salt and pepper, and other 1/2 lemon and mix well.
  5. Add any additional spices for your liking and serve hot.

Seafood Primavera | Spaghetti Squash | Lexiscleankitchen.comSeafood Primavera | Spaghetti Squash | Lexiscleankitchen.com

How to Roast Spaghetti Squash

Love Italian food? Me too! I used to crave delicious pasta dishes and would feel deprived that I couldn’t eat them. Until Zucchini Linguine and Spaghetti Squash dishes came into my life. I make so many dishes using both and never crave regular pasta, ever. I often get asked about how to roast spaghetti squash so here it its! Simple and delicious.

STEP 1

How to roast spaghetti squash | Lexiscleankitchen.comstep 2

How to roast spaghetti squash | Lexiscleankitchen.com

STEP 3

How to roast spaghetti squash | Lexiscleankitchen.com

STEP 4

How to roast spaghetti squash | Lexiscleankitchen.com

STEP 5

How to roast spaghetti squash | Lexiscleankitchen.com

Ingredients:

  • 1 medium sized spaghetti squash
  • 1 1/2 tsp extra-virgin olive oil (or oil of choice)

Directions:

  1. Preheat oven to 375 and line a baking sheet with foil
  2. Cut spaghetti squash in half, lengthwise
  3. Scoop out seeds
  4. Brush inside with oil
  5. Place facedown on baking sheet and bake for 45-50 minutes, or until you can pierce with a fork
  6. Simply scrape out “spaghetti” with a fork

Some of my favorite ways to serve spaghetti squash is:

Italian-Style Spaghetti Squash Bake

Italian Spaghetti Squash Bake | Lexi's Clean Kitchen

This Italian-Style Spaghetti Squash Bake is such a flavorful, simple, and healthy dinner option when you are craving comfort food!

Italian Spaghetti Squash Bake {Grain-free, gluten-free, paleo-friendly option} | Lexi's Clean Kitchen

Craving Italian food? This Italian-Style Spaghetti Squash Bake filled with sautéed spinach and chicken is your answer. This is an amazing dinner, my friends. Everyone who has tried it absolutely loves it. A huge hit all around!

 

Italian Spaghetti Squash Bake {Grain-free, gluten-free, paleo-friendly option} | Lexi's Clean Kitchen

Gluten-free, Grain-free, dairy-free if you omit the cheese, and so filling!

This dinner makes for the perfect meal-prep item as well. Make it at the beginning of the week and enjoy the leftovers for lunch or dinner all week long!

Italian Spaghetti Squash Bake {Grain-free, gluten-free, paleo-friendly option} | Lexi's Clean Kitchen

Italian-Style Spaghetti Squash Bake

Preparation 5 minutes 2017-07-25T00:05:00+00:00 Cook Time 50 minutes 2017-07-25T00:50:00+00:00 Serves 4     adjust servings

Ingredients

  • 1 Spaghetti squash
  • 1 lb. organic boneless chicken breasts, baked or boiled and shredded
  • 1 teaspoon extra-virgin olive oil
  • 1 clove garlic, crushed
  • 3 handfuls fresh spinach
  • 1 cup tomato sauce of choice (homemade or store-bought)
  • 1 egg
  • 1 1/2 tablespoons Italian seasoning, more to taste
  • 1/2 tsp red pepper flakes, more to taste
  • 1 tablespoon garlic powder
  • 1/2 teaspoon freshly ground pepper
  • 1/2 teaspoon salt
  • Optional: 1/4 cup fresh parmesan cheese, more for topping

Instructions

  1. Preheat the oven to 375 °F.
  2. Cut spaghetti squash in half and scoop out seeds. Drizzle with olive oil, sea salt, and black pepper.
  3. Line baking sheet with parchment paper.
  4. Lay spaghetti squash face down on baking sheet, and add 1/4 cup water. Bake for about 30 minutes until fork tender. Let cool.
  5. Once cool, scrape out spaghetti squash using a fork and place in a medium mixing bowl and set aside.
  6. In a small skillet over medium-heat, heat oil and sauté garlic. Add spinach and sauté until wilted.
  7. Add spinach and garlic mixture, shredded chicken, tomato sauce, egg, cheese if using and spices to the bowl with the spaghetti squash. Mix until well combined.
  8. Transfer entire mixture to a baking dish.
  9. Sprinkle with fresh parmesan and red pepper flakes
  10. Bake at 375 °F for 10 minutes. Broil on high for 3-5 minutes, or until the cheese has started to bubble and brown.
  11. Serve warm!

 

Spaghetti Squash Pad Thai

Spaghetti Squash Pad Thai {Paleo-friendly, grain-free, refined sugar free, dairy-free, vegetarian option} | Lexi's Clean Kitchen

Let’s just say this Spaghetti Squash Pad Thai is a must-try! It’s a dairy-free, paleo-friendly option that is a hit time and time again. Who needs unhealthy take-out when you can make this delicious and guilt-free dish!

Spaghetti Squash Pad Thai

Spaghetti Squash Pad Thai

Customize this recipe with your meat of choice and DEVOUR! You can also add in more veggies and eggs to make this a delicious vegetarian dish!

Spaghetti Squash Pad Thai

What is your favorite take-out?

Spaghetti Squash Pad Thai

Preparation 15 min 2017-07-25T00:15:00+00:00 Cook Time 30 min 2017-07-25T00:30:00+00:00 Serves 2     adjust servings

Ingredients

  • 1 medium-sized spaghetti squash
  • 1 tablespoon extra-virgin olive oil
  • 2 cloves garlic, crushed
  • 1/2 red onion, chopped
  • 1/2 cup mushrooms, thinly sliced
  • 1/2 cup carrots, chopped
  • 1/2 cup bean sprouts
  • 1/2 cup scallions, thinly sliced
  • 1020 large shrimps, cleaned and deveined
  • 2 chicken breasts, either cooked and shredded or sliced into small peices
  • 3 organic eggs

Sauce

Instructions

  1. Preheat oven to 350°F.
  2. Roast spaghetti squash: Cut spaghetti squash in half, lengthwise. Scoop out seeds. Brush inside with oil. Place facedown on baking sheet and bake for 45-50 minutes, or until you can pierce with a fork. Simply scrape out “spaghetti” with a fork. Set aside.
  3. In a small bowl, mix sauce ingredients and set aside.
  4. In a large pan, heat extra-virgin olive oil over medium-high heat. Add garlic, red onion, mushrooms, carrots, bean sprouts, and scallions. Saute until the onion starts to turn translucent and the mushrooms begin to soften. Add in chicken if using raw and cook for 3-5 minutes. Add in shrimp and cook until the shrimp and chicken are fully cooked through, should take about 5 minutes. If using cooked and shredded chicken, add the chicken in with the shrimp.
  5. Add three cups of the spaghetti squash to the skillet and pour in the sauce. Mix well to combine.
  6. Make a space in the center of your pan and add in 3 eggs. Let cook and mix well, so that the eggs are well incorporated.
  7. Taste and adjust spices as needed.
  8. Serve warm! Add the optional garnishes of lime, extra scallions, and/or peanuts if desired.

Recipe Notes

  • If you like more of a saucy Pad Thai, taste and add more sauce as desired
  • Updated March, 2017