Spaghetti Squash Primavera
A colorful vegetable-packed pasta alternative that’s full of fiber and flavor. The mix of broccoli, carrots, zucchini, and tomato sauce makes it a hearty and healthy main dish.
Prep Time: 10 minutes
Cooking Time: 25 minutes
Servings: 6
Ingredients
- 1 spaghetti squash, cooked
- 2 cups broccoli florets
- 3 carrots, sliced
- 1 zucchini, sliced
- ½ cup sliced onion
- 3 cloves garlic, minced
- 3 cups tomato puree or crushed tomatoes
- 1 tsp dried oregano
Directions
- Remove seeds from cooked squash. Full a fork through the flesh to form long strands. Place in a large bowl and keep warm.
- In a large frying pan or pot, heat 1 cup water over medium heat.
- Add broccoli, carrots, zucchini, onion, and garlic. Cover and cook 5 minutes or until vegetables are soft.
- Uncover and cook until most of the liquid has evaporated, about 5 minutes.
- Add tomato puree and oregano. Cook on low heat for 15 minutes, stirring often.
- Serve sauce over spaghetti squash strands and enjoy!
Nutrition Information
| Nutrients | Amount |
|---|---|
| Calories | 130 |
| Total Fat | 1 g |
| Saturated Fat | 0 g |
| Cholesterol | 0 mg |
| Sodium | 180 mg |
| Total Carbohydrates | 27 g |
| Dietary Fiber | 5 g |
| Total Sugars | 10 g |
| Added Sugars included | |
| Protein | 4 g |