Spaghetti Squash Primavera

Spaghetti Squash Alfredo Primavera

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Nothing too extravagant, but I love me some spaghetti  squash. Probably has to do with the memory of my mom picking fresh ones from or garden growing up, and eating to my hearts content. (I ate like  a teenage boy until I was a teenager, and then it only escalated, lol)

Spaghetti Squash Alfredo Primavera

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Course: DinnerCuisine: Italian


Prep time


Cooking time


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The roasted flesh of spaghetti squash comes out in long strands, very much resembling the noodles for which it is named. You can substitute different vegetables here, but be sure to use ones that have contrasting colors.

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  • 1 medium to large spaghetti squash

  • 1 teaspoon kosher salt

  • ground black pepper to taste

  • 1 recipe Alfredo sauce

  • 1 teaspoon   Italian seasoning

  • 1 cup frozen spinach

  • 1/2 cup   frozen squash mix

  • 3/4 cup frozen chopped broccoli

  • 1/3 cup canned artichoke hearts

  • 1/2 cup freeze dried mushrooms

  • 1/2 can (drained & rinsed) diced beets

  • 3/4 cup  crumbled feta cheese


  • Manhandle a sharp chef’s knife and slice squash in half lengthwise; season with salt and pepper.
  • Place open side down in glass baking dish with 1 inch water. Bake 1 hour at 350
  • Place the mushrooms in a medium jar with 1 cup steaming hot water, and set aside.
  • In medium to large sauce pan combine remaining ingredients (save the beets!) and heat over medium heat until warm.
  • Squash is done when you can easily pierce skin with a fork.
  • Scrape “noodles” into sauce and add beets & mushrooms. Stir.


  • If you are feeling fancy, you can use all fresh veggies, like spinach, carrots, asparagus, peas, arugula, mushrooms, broccoli, zucchini, and watercress would all be great options.

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One Comment

  1. That looks amazing, I will have to try it soon. Thanks for sharing a cheap meal.

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