When baked in the oven, the inside of spaghetti squash takes on a noodle-like texture, making it a perfect low-carb alternative to your favorite pasta recipe. And this creamy primavera recipe takes spaghetti squash to the next level. The squash is loaded with vegetables like mushroom, broccoli, and asparagus, then it’s tossed with a creamy parmesan mixture, which you can also make dairy-free.

Quick Info

⏱️ 70 min • 🍽️ 2 servings • ⭐ 94%

Nutrition

261 cal • 12g protein • 36g carbs • 10g fat

Tags

[North American] • [Dairy-Free] • [Healthy] • [Vegetarian] • [Easy] • [Dinner] • [Fusion] • [Under 1 Hour]

Ingredients

• 1 spaghetti squash
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1 teaspoon pepper
• 1 tablespoon olive oil
• 1 tablespoon garlic
• ½ cup onion, diced
• 1 cup mushrooms, sliced
• 1 cup broccoli
• 1 cup asparagus, chopped
• ½ cup squash, sliced
• ½ cup cherry tomatoes, halved
• 1 teaspoon salt
• 1 teaspoon pepper
• ½ cup milk/milk alternative
• ¼ vegetarian Parmesan cheese
• n/a

Instructions Preview

1. Preheat oven to 400ºF (200ºC).
2. With a sharp knife, slice the squash in ha…
3. Scoop out the seeds, brush with oil, and s…

…and 6 more steps

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Recipe by: Merle O'Neal • From: Tasty: Tasty Vegetarian