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Spaghetti Squash Primavera [VIDEO]

Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Servings: 4
Author: jlouis_dev


  • 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


  • 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.


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.


Calories: 391kcal | Carbohydrates: 9g | Protein: 48g | Fat: 16.7g | Cholesterol: 217mg | Sodium: 320mg | Fiber: 2g | Sugar: 3.6g