Creamy Spaghetti Squash Primavera Recipe

Featured on the Today’s Show “Creamy Spaghetti Squash Primavera Recipe” as the winner of the Joy Bauer Fit Club Recipe. Substituting spaghetti squash for pasta is a great way to reduce your calories without giving up taste. (At 160 calories per serving – eat up an enjoy).

 

Ingredients:

  • 1/2 of a medium-sized spaghetti squash
  • 1 Laughing Cow Light Creamy Swiss wedge
  • 1 tablespoon grated parmesan cheese
  • 1 teaspoon extra virgin olive oil
  • 1/2 teaspoon chopped garlic
  • 1/2 cup chopped bell pepper and onion
  • 2 button mushrooms
  • 6 grape tomatoes
  • Ground pepper
  • Fresh basil (optional topping)

Preparation For the squash:

Preheat the oven to 375 degrees.

Microwave the whole squash for 2 minutes and 45 seconds to slightly soften (this will make it much easier to cut in half).

Cut the ends off of the squash and stand it upright. Slice the squash straight down the middle and scoop the seeds out of each half. You may choose to save these and roast them later or simply discard them.

Place the squash halves cut side down on a baking sheet that has been covered with foil and sprayed with non-stick cooking spray. Bake the squash for approximately 40 minutes, or until very tender.

Allow the squash to cool for 10 to 15 minutes before using a fork to remove the inner goodness, or strands of “spaghetti.”

To complete the dish: Over medium heat in a medium-sized skillet, heat the oil and add the chopped vegetables, starting with the onions and peppers; season with a dash of ground pepper and add in the garlic. You don’t want this to burn, as it will become bitter. Saute until veggies are tender and caramelized.

Cut up the cheese wedge and add it to a bowl containing ½ of the stranded spaghetti squash. Reheat in the microwave for 30 seconds and stir well. Add the vegetable mixture and mix until all ingredients are combined.

Top with parmesan cheese and chopped basil. Now enjoy every last bite!

Nutrition information 1 entrée serving (1/2 recipe) Calories: 160 Total Fat: 6 g Saturated Fat: 1.5 g Cholesterol: 5 mg Sodium: 195 mg Total Carbohydrate: 26 g Dietary Fiber: 2 g Protein: 5 g Serving Size Makes 2 entree-sized portions (or 4 servings if using as side dish)

3 thoughts on “Creamy Spaghetti Squash Primavera Recipe

  • June 14, 2016 at 8:06 am
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    Last night I made the spaghetti squash primavera for my family. My only regret is that I didn’t make more than I did – I doubled the recipe and could have used more! 😀 It was delicious!

  • June 16, 2016 at 2:49 pm
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    Thanks for your feedback. I love this recipes too. And it is pretty easy to prepare. My time during the week is so tight that i usually prepare a couple different recipes on Sunday and divide them up in tupperware for lunches and dinners a couple nights a week. It works great. I make enough for the family and we have easy dinners when time is tight. And this also helps prevent those last minute binges where we are less likely to stop for fast food that is so high in fat and calories. This Creamy Spaghetti Squash Primavera Recipe is one that i make often.

  • June 16, 2016 at 2:54 pm
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    Also if you have a recipe low in calories and fat that you love – let us know and you can post it? It helps other members enjoy healthy foods without the weight gain and guilt!

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