Spaghetti Squash Primavera

Spaghetti Squash Primavera

Each serving of this delicious meal provides one vegetable serving.


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Serves: 6 person(s) Change

Preparation Time: 15 mins
Cooking Time: 45 mins

Heart-Friendly Recipe Low Sodium Recipe Diabetes-Friendly Recipe Low-Carb Recipe High-Fiber Recipe High-Calcium Recipe Dairy-Free Recipe Gluten-Free Recipe


  • 1 cup finely chopped tomatoes
  • 1 cup diced cucumbers
  • 1/2 cup fresh chopped parsley
  • 1/2 cup finely chopped fresh basil
  • 1/2 cup diced red onions
  • 1 Tbsp salad oil
  • 1 lemon, juiced
  • 2 clove garlic, crushed
  • 1 spaghetti squash (about 3 lbs.)
  • 4 quarts boiling water
  • 1 pinch each of salt and ground black pepper, to taste


Place tomatoes, cucumbers, parsley, basil and onions in a large bowl. Combine the oil, lemon juice and garlic and pour over vegetables. Mix well and set aside to marinate.

Place spaghetti squash in boiling water and cook 15 minutes. Prick in four places with a fork and continue cooking another 30 minutes.

Remove squash. Let cool for 5 minutes, then cut in half lengthwise and scoop out seeds. Using a fork, pull out the strands of "spaghetti".

Mix with the well-marinated vegetables. Season with salt and pepper.

Thanks to Centers for Disease Control and Prevention

Nutritional Info (per serving)

CALORIES 110 cals
Kilojoules 461 kJ
Fat 3.8 g
Saturated Fat 0.5 g
Cholesterol 0 mg
Sodium 114 mg
Carbohydrates 20.2 g
Fiber 4.0 g
Total Sugars 7.7 g
Protein 2.3 g
Calcium 76.0 mg
Note: A dash indicates no data is available.