Spaghetti Squash Primavera

Spaghetti Squash Primavera

This spaghetti squash primavera is made with spaghetti squash strands tossed with zucchini, bell pepper, tomato, and feta cheese for a nice spin on an Italian standard.

Preparation Time
15 mins
Cooking Time
30 mins
Total Time
45 mins
Calories
158 Calories

Recipe Instructions

Step 1
Pierce the shell of spaghetti squash with a fork and place in a microwave-safe dish; cook in the microwave on high for 12 minutes. Set aside until cool enough to handle.
Step 2
Slice squash in half lengthwise; remove seeds. Use a fork to pull the flesh away from the shell and place into a large bowl; fluff with the fork to separate strands as much as possible.
Step 3
Heat olive oil in a large skillet over medium heat. Cook and stir onion in hot oil until just tender, about 3 minutes. Add garlic; cook and stir for another 3 minutes. Stir zucchini and green bell pepper into mixture; season with Italian herb seasoning and black pepper.
Step 4
Pour tomatoes into the skillet. Continue cooking just until tomatoes are warmed, 3 to 5 minutes. Add squash strands to the skillet and toss until evenly mixed. Sprinkle with feta cheese and toss again to serve.

Ingredients

  • 1 onion, chopped
  • 1 green bell pepper, chopped
  • 1 large clove garlic, minced
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon dried Italian herb seasoning
  • 1 spaghetti squash
  • fresh ground black pepper, to taste
  • 1 large zucchini, cut into bite-size pieces
  • 0.75 cup crumbled feta cheese
  • 1.5 cups chopped tomato

Categories

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