Spaghetti Pumpkin Primavera | Eat Religion Health
These Spaghetti pumpkin primavera is a lighter, low-carb version of the classic Italian dish! Naturally gluten-free and perfect for a healthy spring meal.
pen Spaghetti pumpkin primavera
This is the type of meal that you prepare when a ton of vegetables slowly die on the back of your chip. Don't lie, I know you have it
Maybe you even made an instant pot spaghetti pumpkin with the full intent to use it … but you didn't.
It's a great way to consume everything, PLUS, it REALLY tastes good.
It's like the Instant Pot Pasta Primavera, but with more vegetarian goodness because, as you know me, I want to add vegetarian goodness to almost everything.
Usually in the form of cauliflower, but sometimes it's cheeseburger spaghetti pumpkin bake, Hawaiian-baked spaghetti pumpkin bake, or Italian pasta like this!
How to cook spaghetti pumpkin
Spaghetti pumpkin is one of my favorite vegetables. It has a mild taste that goes well with so many different proteins, other vegetables and sauces, and it's always a hit, even with the most picky eaters! Another reason why I'm such a big fan of delicious spaghetti pumpkin is that it's so EASY to just cook. If you want to cook it quickly, check this out Instant Pot Spaghetti Squash, but if you want to bake it in the old-fashioned way in the oven, it's also super quick and easy. Here's how:
Set your oven to 400 degrees Fahrenheit and let it preheat. Line a large baking sheet with parchment paper. Cut your pumpkin in half lengthways and scrape out the seeds. It can be a little difficult to cut it in half. So insert your knife in the middle and wiggle it to cut it through the thick skin. Rub the inside with oil and add a pinch of salt to each half. Then place the cut side down on the baking sheet. Bake the pumpkin for 50-60 minutes or until the fork is soft. Let cool down.
As the pumpkin cools, heat a large pan over medium-high heat. Add a dash of oil and carrots and cook for about 3 minutes, stirring frequently. Add broccoli, onion and pepper and cook, stirring frequently, until the vegetables are forked.
Once the vegetables are cooked to your liking, scrape the cooked spaghetti squash into the pan. Season with the Italian spice and salt and stir until everything is well incorporated and the pumpkin is heated. Remove from the heat and add the lemon juice while stirring.
Divide into 4 plates and add chopped tomatoes, cheese and basil. DEVELOP your Healthy pasta primavera!
Do I have to use a Spiralizer to prepare spaghetti squash?
For many recipes that use vegetables to replace pasta, you have to knock out your Spiralizer. Butternut squash and zucchini both make delicious "noodles" and require a spiralizer. The beauty of THIS Spaghetti pumpkin recipe is that no spiraling is required! Once the spaghetti squash is cooked, its texture resembles spaghetti pasta. All you have to do is scrape it out and enjoy!
Healthy pasta primavera ingredients
After you see how easy it is to assemble, I'll show you what you need to get out of the store. This recipe is full of nutritious vegetables and delicious, satisfying aromas. You will definitely be back for seconds! You need the following:
- 1 large spaghetti pumpkin
- olive oil
- Red pepper
- Italian spice
- Juice of 1 lemon
- Cherry tomatoes
- Parmesan cheese
- Fresh basil for garnish
Maybe you've tried and loved this recipe and want to change it this time, or maybe you don't have the vegetables it requires. Feel free to switch it and try something different! Here are some ideas:
Other healthy spaghetti and pumpkin recipes
Chicken pesto spaghetti pumpkin
Healthy chicken noodle souffle with spaghetti squash
Paleo Buffalo Chicken Spaghetti Squash Casserole
Spaghetti pumpkin primavera
This Spaghetti Squash Primavera is a lighter, low-carb version of the classic Italian dish! Naturally gluten-free and perfect for a healthy spring meal.
total time 1 hour 30th protocol
- 2nd Lbs Spaghetti pumpkin (1 large pumpkin)
- 2nd TL olive oil
- 1 Cup Carrot, cut thin
- 2nd tablespoon olive oil
- 2nd cups Broccoli, Cut into small florets
- 3/4 Cup Onion, roughly chopped
- 1 Red pepper, diced
- 4th TL Italian spice
- 1 TL salt
- Juice of 1 lemon or to taste
- 1/2 Cup Cherry tomatoes, halved
- 3/4 Cup Parmesan cheese, grated
- Fresh basil, for garnish
Heat your oven to 400 degrees. Halve the pumpkin and scoop out the seeds. Rub the inside with oil and a pinch of salt and place the cut side down on a baking sheet lined with parchment paper. Bake about 50-60 minutes until the fork is soft. Let cool down.
As the pumpkin cools, heat the oil in a large skillet over medium heat. Add the carrots and cook for about 3 minutes until they soften. Add broccoli, onion and pepper and cook, stirring frequently, until the fork is soft. I think it helps to cover the pan and stir from time to time.
Once the vegetables are tender, scrape the spaghetti squash into the pan and add the Italian seasoning and salt. Stir until everything is well mixed and the pumpkin is heated. Remove from the heat and stir in the lemon juice.
Spread on 4 plates and top with tomatoes, cheese and basil.
Did you make this recipe?
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I RECOMMEND FOR THIS RECIPE:
Spaghetti pumpkin primavera
Amount per serving
Calories 252 Calories from fat 139
% Daily value *
fat 15.4 g24%
Saturated fat 4.9 g31%
Polyunsaturated fat 1.2 g
Monounsaturated fat 8.3 g
cholesterol 14.8 mg5%
sodium 994.5 mg43%
potassium 533 mgfifteen%
carbohydrates 20.5 g7%
Fiber 5.5 g23%
Sugar 8.7 g10%
Vitamin A. 111.2IU2%
vitamin C 146.2 mg177%
calcium 33.2 mg3%
iron 7.9 mg44%
* The daily percentages are based on a 2000 calorie diet.
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