Description
Spaghetti Squash Primavera is made with fresh vegetables simmered with a quick marinara sauce and topped with fresh mozzarella – easy, cheap, gluten-free and perfect for Meatless Mondays!
Yield: 2servings | Serving Size: 13/4 cups
Ingredients
1small spaghetti squash, you’ll need 2 cups cooked
1tspolive oil
1tbspminced shallots
1clovegarlic, crushed
1/4cupred onion, diced
1/4cupcelery, diced
1/4cupcarrots, diced
1cupbroccoli florets
1/2cupdiced zucchini
2cupshomemade marinara sauce
1/2tbspgrated Pecorino Romano, or any good quality cheese
3ozfresh mozzarella
Instructions
- LONGER METHOD: Preheat oven to 400ºF.
- Cut spaghetti squash in half lengthwise and scoop out seeds and membrane. Season lightly with salt and black pepper; bake about 1 hour, or longer if needed on a baking sheet, cut side down.
- FASTER METHOD: If you prefer the microwave, stab the squash with a knife all around and place on a microwave safe dish. Microwave 7-9 minutes or the skin gives when cut with a knife.
- Once cooked, use a fork to scrape the strands out into a bowl.
- In a medium saute pan heat the oil over medium-low heat. Add the shallots, garlic, red onion, celery and carrots and cook 5 minutes, stirring.
- Add the broccoli and zucchini and season with salt and pepper to taste.
- Add the marinara sauce, increase heat to medium and simmer until the vegetables are tender crisp, about 3 to 4 minutes.
Add 2 cups of the spaghetti squash, Pecorino Romano and stir, adjust the salt and pepper to taste and cook 1 minute.
- Divide the vegetables in two small casserole dishes, or you can use the shells of the spaghetti squash to make boats, top each with half the mozzarella then place under the broiler or in a hot oven until the cheese melts.
Last Step:
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