Spaghetti Squash Primavera recipe

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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 ½ cups chopped tomato
¾ cup crumbled feta cheese

Nutrition Info

158.1 calories
carbohydrate: 15.9 g
cholesterol: 16.7 mg
fat: 9.5 g
fiber: 2.2 g
protein: 5 g
saturatedFat: 3.6 g
servingSize: -
sodium: 238.4 mg
sugar: 4.2 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Pierce the shell of the spaghetti squash with a fork and place in a microwave-safe dish, cook in microwave on High for 12 minutes. Set aside to cook until cool enough to handle. Slice in half lengthwise, remove the seeds. Use a fork to pull the flesh of the squash away from the shell and place into a large bowl, fluff with the fork to separate the strands as much as possible.

  2. Heat the olive oil in a large skillet over medium heat. Cook and stir the onion in the hot oil until just tender, about 3 minutes. Add the garlic and continue cooking and stirring another 3 minutes. Stir the zucchini and green bell pepper into the mixture, season with the Italian herb seasoning and black pepper. Pour the tomatoes into the skillet. Continue cooking just until the tomatoes are warmed, 3 to 5 minutes. Add the squash to the skillet and toss until evenly mixed. Sprinkle with the feta cheese and toss again to serve.

Recipe Yield

6 servings

Recipe Note

This is my version of a recipe that came with my weekly produce basket, which contained several of the ingredients 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 entree.

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