Spaghetti Squash Primavera
Using spaghetti squash instead of pasta makes for a lighter, lower carb version of a classic pasta primavera.
-
- Prep time
- 5 min
-
- Cook time
- 20 min
-
- Servings
- 5 Servings
-
- Serving size
-
1 1/2 cups
Ingredients
-
spaghetti squash
- 1 (about 4 lb)
- 1 (about 4 lb)
-
-
Extra Virgin Olive Oil (divided)
- 3 tbsp
- 3 tbsp
-
-
boneless, skinless chicken breasts (cut into 1-inch cubes)
- 1 lbs
- 454 g
-
-
dried oregano
- 1/4 tsp
- 1/4 tsp
-
-
black pepper
- 1/4 tsp
- 1/4 tsp
-
-
broccoli (chopped into florets, about 3 1/2 cups total)
- 2 heads
- 2 heads
-
-
red bell pepper (diced)
- 1
- 1
-
-
garlic (minced)
- 2 clove
- 2 clove
-
-
baby spinach
- 3 cup
- 3 cup
-
-
fat-free, low sodium chicken broth
- 1 cup
- 1 cup
-
-
freshly grated parmesan cheese
- 3 tbsp
- 3 tbsp
-
Recommended for You
-
Espagueti de zapallo a la primavera
5 min20 min5 -
Beef and Broccoli over Zucchini Noodles
15 min10 min4 -
Chickpea Pasta with Roasted Vegetables
10 min25 min5
Directions
-
Cut the spaghetti squash in half lengthwise and remove the seeds. Place the squash in a microwave-safe baking dish, cut side down. Loosely cover the dish with a lid, leaving room to vent. Microwave the squash for 10 to 15 minutes. The squash is done when it’s soft to the touch. Set aside.
-
While the squash is cooking, add 1½ Tbsp of the olive oil to a large skillet over medium-high heat. Season the chicken with the oregano and black pepper. Add the chicken to the skillet and cook for about 10 minutes, stirring frequently, until the chicken is cooked to an internal temperature of at least 165° F. Remove it from the skillet and set aside.
-
In the same skillet, heat the remaining 1½ Tbsp of olive oil over medium-high heat. Add the broccoli and red pepper, and sauté for 5 to 7 minutes. Add the garlic and sauté for 30 seconds. Add the spinach and chicken broth, and cook an additional 4 minutes.
-
Use a fork to pull out the flesh of the squash. Add the squash “noodles” and the chicken to the skillet. Heat for 2 minutes, mixing well. Top with the Parmesan cheese. Divide among 5 bowls and serve.
Reviews
Write a Review-
I was just about to write a negative review and my husband says “i like it”. I overcooked the spaghetti squash so it was more clumps than spaghetti. Also, I’m from Louisiana where everything is very flavorful and this was very lacking in flavor. So i added some creole seasoning and it was very good. It looked nothing like the picture tho.
-
Just finished a bowl of this and I must say it came out pretty freakin' good. The squash was the only hassle but if you have a spiralizer then it makes it easier. My wife did add a bit of complete seasoning from Badia. She said that it need a bit of something to make it pop. (Her words, not mine)
-
Although I recommend this dish I think it needs more flavor. It needs more Italian spices. I love spaghetti squash!
-
This meal was very easy to make. It was very flavorful. I replaced the chicken with shrimp. I would make this recipe again. It was very filling.