Spaghetti Squash Primavera [VIDEO]
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
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!
Watch the video:
Spaghetti Squash Primavera [VIDEO]
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
Directions
- Preheat oven to 375 °F.
- Roast spaghetti squash.
- 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.
- Add in sun-dried tomatoes, grape tomatoes, asparagus, broccoli and spices. Sauté for 3-5 minutes, or until broccoli and asparagus begin to soften.
- Add in spaghetti squash and cook for 1-2 minutes.
- Toss in spinach and cook just until the spinach begins to wilt.
- 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.
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26 Responses
Looks yummy!
mmm, looks delic! and a great photo too 🙂
http://charlottelawrence.wordpress.com/
Hi. I’m making this recipe…it calls for 1/2 onion, chopped, but no instructions on what to do with them. Do you just put them in raw or saute first?
Yes I’m sorry, sauté!
Do you know how many calories are in a serving?
Does this go into the oven at some point? I notice first step is to preheat oven, but no instructions for putting into oven.
Sorry for silly question! I just realized oven preheat is for roasting squash
Delicious! We love garlic so I added a little more than suggested. Used lots of sun dried tomatoes. Love the fresh spinach! We used extra large shrimp and it was all fantastic ! Will make again for sure!
I want to try this but I don’t know how long to roast the spaghetti squash. Also, I have never seen a spaghetti squash. Is it fairly common in the grocery store or do I need to go to a store that has more speciality foods?
Thanks!
Hi Karen! It’s pretty common. Google it so you know what it looks like. I have a tutorial on how to roast them 🙂
Hubby and I made this tonight! So yummy! Thanks for sharing!
Making this for dinner tonight, always on the hunt for “gluten free alternatives”, and this is MUCH cheaper than shelling out for gluten free pasta! Healthier too! Thanks a bunch:)
How many servings is this recipe?
I made this using 16oz of boneless skinless chicken breast . Using all other ingredients except sundried tomatoes I used fresh cherry tomatoes from my garden added zucchini and Parmesan cheese. I calculated the calories in recipe calculator http://www.sparkpeople.com/ as 4 servings with the calories per serving of 255.3.. This was very good and will keep the recipe and maybe use shrimp or both next time.
Made this tonight and added asparagus. So delicious. And so easy! The only think I would have done differently was cook the asaparagus a little with the onions and garlic before adding the squash. Squash got a little mushy but still good.
You mention tomato sauce in the recipe description, but then nothing of sauce is noted in the instructions? Are you supposed to add sauce, or canned diced tomatoes?
i made this tonight and it was very good. It made lots of food. Does this recipe freeze well, so I can save some for later?
Made this for dinner and my family loved it! Thanks for sharing.
Just made this tonight and it was delicious!! And super easy 🙂 Thank you!
I made this last night, and we loved it. Great recipe!
That was amazingly delicious. Thank you. I cooked the onions and garlic in water instead of oil. I figured I was getting enough oil from the sun dried tomatoes that were in olive oil. I seriously can’t believe how good that was. Yum.
How do you roast the spaghetti squash? How long do you cook and at what temperature? I tried to do this a long time ago and found the squash to be impossible to cut in half. It’s like trying to cut a rock. Help please!!
Here: http://lexiscleankitchen.com/2013/06/04/how-to-roast-spaghetti-squash/!! 🙂
Hi! I’m making this now and wondering what I do with the ground garlis and red pepper. Is there a certain way to prepare shrimp or just dump it in with the veggies and let it turn pink? Thanks!
Spaghetti squash is already spaghetti format. Do I still need to roast it first?
I will be honest the ingredients seem out of order and the directions are confusing. I’m trying to make it right now and its not going well. I’m not a first time cook and I will need to write my own directions or just never make this again.