Spaghetti Squash Primavera
Medium

Spaghetti Squash Primavera

Total Time
1h 16m
29m prep · 47m cook
Servings
4 people
Rating
Difficulty
Medium
28 views

This spaghetti squash primavera is my version of a recipe that came with my weekly produce basket, which contained several of the ingredients used in the recipe. I made a few changes to suit my tastes, and the results were delicious! It makes a great vegetarian main course or a nice accompaniment to a meat entrée.

Ingredients

  • 1 spaghetti squash
  • 2 tablespoons extra-virgin olive oil
  • 1 onion , chopped
  • 1 large clove garlic , minced
  • 1 large zucchini , cut into bite-size pieces
  • 1 green bell pepper , chopped
  • 1 tablespoon dried Italian herb seasoning
  • fresh ground black pepper , to taste
  • 1.5 cups chopped tomato
  • 0.75 cups crumbled feta cheese

Instructions

  1. 1

    Pierce the shell of spaghetti squash with a fork and place in a microwave-safe dish; cook in the microwave on high for 12 minutes. Set aside until cool enough to handle.

  2. 2

    Slice squash in half lengthwise; remove seeds. Use a fork to pull the flesh away from the shell and place into a large bowl; fluff with the fork to separate strands as much as possible.

  3. 3

    Heat olive oil in a large skillet over medium heat. Cook and stir onion in hot oil until just tender, about 3 minutes. Add garlic; cook and stir for another 3 minutes. Stir zucchini and green bell pepper into mixture; season with Italian herb seasoning and black pepper.

  4. 4

    Pour tomatoes into the skillet. Continue cooking just until tomatoes are warmed, 3 to 5 minutes. Add squash strands to the skillet and toss until evenly mixed. Sprinkle with feta cheese and toss again to serve.

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Nutrition Facts

Per serving

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