Spaghetti Squash Primavera [VIDEO]
Servings: 4
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
- Preheat oven to 375 °F.
- 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.
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.
Nutrition
Calories: 391kcal | Carbohydrates: 9g | Protein: 48g | Fat: 16.7g | Cholesterol: 217mg | Sodium: 320mg | Fiber: 2g | Sugar: 3.6g