Spaghetti Squash Primavera-Serves 4

Spaghetti Primavera without the spaghetti? Fantastic!


1 spaghetti squash (halved lengthwise and seeded)

1 tbsp. extra virgin olive oil

1 onion (diced)

2 cloves garlic (minced)

1⁄2 cup cherry tomatoes (halved)

1⁄4 cup fresh basil (chopped)

1⁄2 cup asparagus

1⁄2 cup red bell pepper (diced)

1⁄2 cup goat feta cheese (optional)



1. Preheat the oven to 350°F.

2. Place spaghetti squash cut side down on a baking sheet.  Bake for 30 minutes or until a knife can easily be inserted.  Remove the squash from the oven and set aside to cool.

3. Heat the olive oil in a skillet over medium heat.  Sauté the garlic and onion for 2-3 minutes.  Add the asparagus and peppers and sauté for another couple of minutes.  Add the tomatoes and cook for 1 more minute.

4. Using a large spoon, scoop the stringy pulp from the squash and put in a medium bowl.  Toss the spaghetti squash with the vegetables, feta cheese, if using and basil.  Season with salt and pepper if desired.