spaghetti squash primavera

spaghetti squash primavera

• 1.24.2018

 Well, I finally got around to trying the vegetable that everyone and their mother has tried .... spaghetti squash. I was skeptical about something that everyone loves so much - but just like avocado toast, they were right. Spaghetti squash is better than decent. It's pretty solid.

I actually picked this miracle squash several weeks back during a Trader Joe's trip. Then it sat in the fridge and I kept looking at it. I made more pizza. I made ginger scallion meatballs. I made coconut pancakes. But, I hate food waste and the clock was ticking. So I found this great site called "Skinny Taste" that served me up several options for my spaghetti squash. I figured this option of a primavera was a great for a homey Sunday meal... and leftovers for Tuesday at the office.

If you've ever been intimidated like me by trendy vegetables, just dive in. I'll be looking for more ways to use spaghetti squash. My mom is the only human I know who really loves squash so I'll try to serve this meal up again soon. It's perfect for leftovers and who doesn't love some slightly burnt cheese on the top?

And for the record, I turned the afore mentioned bad squash into some delicious soup.

Here's how it goes.

1. Preheat oven to 400ºF.
2. Cut spaghetti squash in half lengthwise and scoop out seeds. Bake about 1 hour, or longer if needed on a baking sheet, cut side down.
3. Once cooked, use a fork to scrape the strands out into a bowl.
4. 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.
5. Add the broccoli and zucchini.
6. Add the marinara sauce, increase heat to medium and simmer until the vegetables are tender crisp, about 3 to 4 minutes.
7. Add 2 cups of the spaghetti squash and stir, adjust the salt and pepper to taste and cook 1 minute.
8. Divide the vegetables in individual small casserole dishes - or one larger dish - and top with shredded cheese. Place under a broiler until the cheese melts ... then serve!

Shopping List (2-3 servings)

1 small spaghetti squash
1 tsp olive oil
1 tbsp minced shallots
1 clove garlic, crushed
1/4 cup red onion, diced
1/4 cup celery, diced
1/4 cup carrots, diced
1 cup broccoli florets
1/2 cup diced zucchini
2 cups marinara / pasta sauce
grated Pecorino Romano
shredded mozzarella