Spaghetti Squash Primavera

April McIver


I’m not completely sure what to call this creation, besides yummy. I stopped back at my new favorite farm stand and picked up a small spaghetti squash and a couple beautiful fresh picked bell peppers. I decided to saute the peppers with some onion, zucchini and a bit of garlic and use that as a topping for the spaghetti squash. Very nice.

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30 Min


20 Min


1 small
spaghetti squash
2 tsp
vegetable oil
1 small
zucchini, diced
1/2 small
onion, diced
red bell pepper, diced
green bell pepper, diced
2 clove
garlic, minced
tomato, diced
salt and pepper to taste
parmesan to taste

Directions Step-By-Step

Slice the spaghetti squash in half lengthwise. Remove seeds. Place cut side down on a plate and microwave 5 minutes, or until squash is tender. Poke it to test – the shell will still be hard, but it’ll make a dent when poked. Flip them cut side up and set aside.
While squash cooks, heat oil in a large skillet over medium. Add onions, bell pepper and zucchini. When they start to get tender add garlic. Cook until they’re as done as you want them, that’s completely up to you. Season to taste with salt and pepper.
Use a fork to scrape the spaghetti squash out of the shell, dragging it lengthwise to separate strands. Top the squash with the veggie mixture. Add some diced tomatoes, then a sprinkle of parmesan on top.

About this Recipe

Course/Dish: Other Main Dishes
Dietary Needs: Vegetarian
Other Tags: Quick & Easy, Healthy