Paleo Spaghetti Squash Primavera

This was certainly the hit of the party. I served this paleo pasta primavera with my paleo pork roast loin and it disappeared right in front of me! Keep warm until ready to serve.

• Preparation Time: 30 mins
• Cooking Time: 48 mins
• Total Time: 1 hr 18 mins
• Calories: 127 Calories

Ingredients

• 2 tablespoons olive oil
• 2 cloves garlic, chopped
• 1 red bell pepper, sliced
• 1 teaspoon sea salt
• 1 large zucchini, chopped
• 1 yellow onion, sliced
• 1 (14 ounce) can diced tomatoes
• 2 teaspoons Italian seasoning, or more to taste
• ½ teaspoon freshly ground black pepper to taste
• 1 spaghetti squash
• 2 cups trimmed fresh green beans

Recipe Instructions

Step 1

Preheat oven to 375 degrees F (190 degrees C). Poke about 10 holes into spaghetti squash; place in a baking pan.

Step 2

Bake in the preheated oven until spaghetti squash is softened and partially cooked, about 25 minutes. Remove from oven; cool until easily handled. Reduce oven temperature to 350 degrees F (175 degrees C).

Step 3

Cut spaghetti squash in half and seed. Pull the squash flesh from the peel with a fork.

Step 4

Heat oil in a braising pan over medium-high heat. Add zucchini, salt, and pepper; cook and stir until softened, 3 to 5 minutes. Add bell pepper, onion, and garlic; cook and stir until flavors combine, about 3 minutes. Stir in green beans; cook until bright green, about 2 minutes.

Step 5

Stir diced tomatoes and Italian seasoning into the pan; simmer until tomatoes are warm, about 5 minutes. Add spaghetti squash; toss until combined. Cover with aluminum foil.

Step 6

Bake in the preheated oven until spaghetti squash is tender, about 10 minutes.