Spaghetti Squash Primavera [VIDEO]

Prep Time 00:10 Cook Time 00:20 Total Time 0:30 Yields 4


  • 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


  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.
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