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Spaghetti Squash Recipe: Spaghetti Squash Primavera

spaghetti squash primavera

This yummy spaghetti squash recipe is a lower carb, higher nutrient version of pasta primavera. It substitutes spaghetti squash for the pasta.

The combination of vegetables in this recipe make it a very nutritious meal, as well a being delicious.

The recipe comes from a wonderful cookbook called The Complete Best of Bridge Cookbooks Volume Two. If you know the Best of Bridge cookbooks you know you can count on their recipes to be fantastic every time.

This recipe would make a lovely vegetarian dinner with just a salad and crusty rolls on the side. The sauce is so yummy it may also get non-vegetable eaters to eat their veggies.

Spaghetti Squash Recipe Primavera

Spaghetti Squash Primavera

This yummy spaghetti squash recipe substitutes spaghetti squash for the pasta in regular Primavera. I think you will enjoy this version.
Prep Time 15 mins
Cook Time 1 hr
Total Time 1 hr 15 mins
Course Main Course, Main or Side
Cuisine American
Servings 8 Servings
Calories 210 kcal

Ingredients
 
 

  • 1 spaghetti squash, medium
  • 1/3 cup butter
  • 2 onions, medium, finely chopped
  • 8 ounces mushrooms, sliced
  • 1 clove garlic, minced
  • 1 1/2 cups broccoli, cut into flowerets
  • 1 cup peas
  • 1 zucchini, medium, sliced
  • 4 carrots, cut diagonally
  • 1 cup milk, or half-and-half cream
  • 1/2 cup chicken broth
  • 1/4 cup fresh basil , chopped, or 1 tablespoon/15 mL dried
  • 1 red bell pepper, sliced
  • 6 green onions, chopped
  • 12 cherry tomatoes
  • 1 1/2 cups Parmesan cheese, grated

Instructions
 

  • Cut the squash in half lengthwise and remove seeds. Place squash cut side down in a baking dish, add 1 inch (2.5 cm) of water and bake at 375°F (190°C) for 1 hour. (Or microwave using the same method, covered, on high until a skewer can penetrate the skin, about 20 minutes.)
  • Melt butter in a large frying pan and sauté onions, mushrooms and garlic until soft. Add broccoli, peas, zucchini and carrots. Stir.
  • Add the milk, chicken broth and basil. Boil briskly to reduce sauce a little, about 2 minutes. Add red pepper, green onions, cherry tomatoes and cheese. Heat thoroughly.
  • Using a fork, scrape strands of squash into a large, heated, shallow casserole. Top immediately with hot vegetable mixture.
  • Serve with extra Parmesan cheese.

Nutrition

Calories: 210kcalCarbohydrates: 25gProtein: 13gFat: 8gSaturated Fat: 4gCholesterol: 18mgSodium: 457mgPotassium: 729mgFiber: 6gSugar: 12gVitamin A: 6495IUVitamin C: 63mgCalcium: 359mgIron: 2mg
Tried this recipe?Let us know how it was!

I have included this vegetarian recipe in our diabetic recipes because it is fairly low carb and full of healthy vegetables. As a diabetes diet recipe, I would add a protein like grilled chicken for a full well-rounded meal.

If you like this spaghetti squash recipe, look here for more delectable vegetable recipes.

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Spaghetti Squash Recipe Primavera



diabetic recipe

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