Spaghetti Squash Primavera
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Spaghetti Squash Primavera

Submitted by: Lucy Delfini

Prep Time: 15 Minutes

Cook Time: 25 Minutes

Servings: 6

This recipe is delicious and gluten free. It's simple to make. You can substitue any combination of fresh vegtables.


  • 1 lrg. squash, spaghetti, fresh, organic
  • 2 tbs. olive oil, extra virgin, unrefined and unfiltered, organic
  • 1 lrg. onion, yellow, organic
  • 2 zucchini, fresh, organic
  • 2 med. squash, yellow, fresh, organic
  • 1 c. bell pepper, any color, fresh, organic
  • 1 c. broccoli, fresh, organic
  • 3 garlic, fresh, organic
  • 28 oz. tomatoes, whole, peeled, canned, organic
  • 1 tbs. red pepper flakes, crushed, organic
  • 1 tsp. oregano, dried, organic
  • 1 tbs. thyme, fresh, organic
  • 1 oz. cheese, parmesan, raw, organic


Preheat oven to 425°F. Cut spaghetti squash in half lengthwise and remove seeds with a spoon. Place squash, cut side up, on a baking sheet. Drizzle with half of olive oil, and season with salt and pepper. Turn cut side down and roast for 25 minutes.

Meanwhile, heat remaining olive oil in a large saucepan over medium heat. Add onion, zucchini, squash, bell pepper, and broccoli; saute until vegetables begin to soften, about 5 minutes, stirring frequently. Add garlic and toss to combine. Add tomatoes, crushing with a spoon. Season with red pepper flakes, oregano, thyme, salt and pepper. Saute for another 5 minutes.

When squash is tender, use a fork to scrape into spaghetti-like strings. Divide among shallow bowls. Spoon primavera sauce over "noodles" and garnish with cheese.