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Meatless Monday - Spaghetti Squash Primavera

Have you tried spaghetti squash?  It's terrific, it has many of the properties of spaghetti with a lighter, fresher taste because it's a vegetable.  Of course it's gluten free for the same reason.  So if you can't eat pasta you might want to try spaghetti squash in some of your favorite pasta recipes.  Also, it's really easy to cook in the microwave.

Vegetable Primavera recipe by Future Relics Gallery
Spaghetti Squash Primavera

  • 2 1/2 pounds uncooked spaghetti squash
  •  2 tsp olive oil 
  •  1 small uncooked onion, chopped 
  •  4 cloves garlic, minced 
  •  1/2 cup uncooked broccoli, florets 
  •  1/4 cup yellow peppers, chopped 
  •  1/4 cup sweet red pepper, chopped 
  •  1/4 cup grape tomatoes, halved
  •  1 Tbls tomato paste 
  •  3/4 cup(s) water 
  •  2 Tbsp basil, fresh, chopped
  • Parmesan cheese for garnish (optional)

In a large skillet heat oil then sauté the onion and garlic for 1 minute.  Add broccoli and peppers, sauté for about 3 - 4 minutes until they are crisp tender.

Stir in the tomato paste and water, simmer until the veggies are tender, about 5 - 8 minutes.

Meanwhile, cut the top off the spaghetti squash then cut it in half lengthwise.  Scoop the seeds out of the center then fill that cavity with water.  Put the 2 halves of the squash back together and sit inside the microwave, cook for 5 - 8 minutes depending on the size of the squash.  The inside will be tender when it's done.  Pour out any remaining water then rake a fork through the squash to make spaghetti like strings.

When the vegetables have cooked for 5 - 8 minutes stir in the sliced tomatoes and basil, simmer for 1 more minute.

Place the primavera vegetables into the squash shell, garnish with parmesan cheese if desired and serve.

Since the food all stays in the squash shell clean-up is a breeze.

(Plate by Geoff Picket, tumbler by John Goodman)

Check out the gallery page - Future Relics Gallery by Lori Buff


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