Recipe by Joanna Childs Mondragon
"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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extra-virgin olive oil
1 large clove
zucchini, cut into bite-size pieces
green bell pepper, chopped
dried Italian herb seasoning
fresh ground black pepper, to taste
1 1/2 cups
crumbled feta cheese
Quick, easy and healthy! I took some liberties with the recipe based on what I had at hand. I used sliced grape tomatoes, a couple of handfuls of raw spinach, sliced mushrooms, and some marinated artichoke hearts. Also used grated Parmesan instead of the feta. Loved the results!
As written the recipe needs a little work but with some minor changes it is easily improved to 4-star status. First, don't assume 12 minutes in the microwave is accurate for your spaghetti squash! The recipe doesn't specify the size but given the 6-serving yield and fairly large amounts of the other ingredients, I'm assuming the submitter meant "1 LARGE spaghetti squash." If you use anything smaller, microwaving this for 12 minutes will be far too long and you will not obtain the desirable long strands. For ease in preparation and out of curiosity, this was the first time I cooked spaghetti squash in the microwave and I learned just how quickly it can overcook! I used sweet red bell pepper, rather than green, and with "primavera" in its title I didn't find feta cheese the best choice - I used fresh Parmigiano-Reggiano. Also in keeping with "primavera," and since I had them available, I used fresh herbs for the dried seasoning. Finally, it is not necessary to cook the onions separately, before adding the zucchini and peppers. I cooked all three together, but did not OVERcook, then added the garlic, the tomatoes and finally the fresh herbs. Again, if you use a modest-sized spaghetti squash, DO adjust not only the cooking time, but the amounts of the other ingredients, accordingly. (I didn't use nearly close to 1-1/2 cups of chopped tomato, for example)
I've made this twice. The first time, I cooked the spaghetti squash in the oven (see Spaghetti Squash I on this site) because I already had the oven on for something else. This time I followed these directions using an average size squash and it was WAY overcooked after only 10 minutes in the microwave. It was no longer stringy like spaghetti and was very mushy. I didn't have any green pepper, so I substituted baby bella mushrooms and that worked so well that I'll use them every time. I also added a bit more seasoning and used only half an onion because we feel like too much onion overpowers the other ingredients. The flavor of this dish was really good even though the dish lacked eye appeal and lost some texture due to the overcooked spaghetti squash. Next time, I think I'll cook it for only 8 minutes or in the oven if I have time. BTW, you can use canned tomatoes (no added sugar! yuk!) and it's as good as fresh winter tomatoes from the grocery and very economical. (Don't compare with fresh summer tomatoes from the garden or farmer's market, of course.) Overall, good dish. Just adjust the cooking time in the microwave.
Great recipe. Cooked sqash in the oven instead, and added a little fresh basil and crushed red pepper at the end, and it was super. Very versatile also, would be great with some grilled chx breast tossed in
AWESOME recipe!! I sauteed the onion and garlic in EVOO then set aside. Put chicken in the pan and seared in a little EVOO and deglazed the pan with some sherry and set that aside. Then added zucchini and mushrooms and sauteed for a few minutes on high heat added 1/4 cup h2o covered and simmered 2 min. Uncovered and put all ingredients in pan and added two cans diced tomatoes and chicken broth. Cooked down and served with parmesean cheese. AMAZING!!! Also cooked the squash in the oven. Cut it in half, seeded it, placed on a cookie sheet face down. Placed in half inch of water and baked at 375 for an hour. Was done al dente and perfect!! Also saved the seeds and roasted like pumpkin seeds, a little bonus with the meal mmmm!
This is a super tasty, healthy, and quick dinner. It would have gone even faster if my squash had not been stubborn (probably took close to 20 mins total to microwave). For the tomatoes, I had one to dice and then I added about 1/2 cup of leftover pasta sauce to clean out the fridge. I also added a few mushrooms. Yum!
This is delicious! I have always just made spaghetti squash with marinara (boring!) so this was a nice change for me. I didn't have bell peppers or feta (which I imagine would be yummy and I'll use it next time) so I used marinated artichoke (as suggested by another user) and fresh Parmesan. My daughter and I LOVED it.
This recipe would have been perfect if the instructions on microwaving the squash had not been so inaccurate. I had no experience w/ squash, I realized when in my final stages of the recipe my meal turned to mush that the cooking time was entirely too long for my size squash; which was on the smaller side. In the future I will take the extra time to oven bake it. As for the ingredients measurements and seasonings...yum! I will try it again w/ my own modifications.
* Percent Daily Values are based on a 2,000 calorie diet.
Spaghetti Squash Primavera
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 85
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