Spaghetti Squash Primavera

Have you tried spaghetti squash? I just discovered it a couple of years ago and love it! I don’t eat it often but when I do I think why don’t I eat this all the time?!? It’s a great substitute for pasta if you are watching your carbs or are trying to eat a little healthier. It’s a great way to get more veggies into your diet without really even trying. It’s delicious in just about every way and I have SO many recipes on Pinterest that use it! Now don’t think, well I hate squash so I won’t like this. Give it a shot, you might just be surprised!

You can microwave them or cook them in the oven but I didn’t want to heat my house up so I decided to try the crock pot and it worked perfectly! Wash the squash off and puncture it a handful of times with a knife so that the steam doesn’t build up and you have a spaghetti squash explosion! No one wants that. Promise. Put them in the crock pot on high for 3-4 hours or on low for 5-6. Mine were pretty small and were done in about 3 hours. Once I could easily pierce them with a knife I turned off the crock pot and set them out to cool off some so I could handle them. In the meantime I am going to show you one of the most delicious and easiest sauces. I just threw a bunch of stuff together and it was SO good. I could have eaten it by itself.


Chop up 1/2 cup of carrots and 1/2 cup of celery. Put 1 tablespoon of olive oil in a pan and heat it. Add 1 tablespoon of minced garlic and your celery and carrots. Cook on medium for about 5 minutes.


Cut up 1 cup of broccoli into little florets. Dice 1 medium zucchini. Throw those into the span along with some salt and pepper.


Grab any type of spaghetti or marinara sauce that you like whether it’s store bought or homemade. Add 3 cups of it into the veggie mixture and stir it around. Bring to a simmer then turn to low and let it cook for about 10 minutes until the veggies are tender.


While the sauce is simmering, prep your squash. Cut it in half and scoop the seeds out. Use a fork to separate the strands of squash, it should look like spaghetti noodles.


Put the squash in a bowl, add the sauce and eat as is or add some cheese. Some parmesan would be delicious but I dug through out bottomless pit of a chest freezer and couldn’t find it. I know it is in there. But then I remembered we had some fresh mozzarella so I cut a little of that into tiny chunks and stirred it all together to get the cheese a little melty. It was so good! Don’t be fooled by the awful picture…my apartment doesn’t exactly have the best lighting at 7 at night. But trust me this was SO good. I ate a pretty large serving along with a bowl of watermelon and was pretty stuffed afterwards but you know what, I don’t have to feel bad about it because it was SO good for me!


This would be a great recipe to add to your list of things to make with zucchini once you have it growing out your ears!

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