Spaghetti Squash Primavera
No more mid-week dinner blahs if you serve your family this colorful veggie- packed dish! Also looks elegant on your company table and travels easily to potlucks and parties...
Ingredients
- 2 teaspoons olive oil divided
- 1 large onion chopped
- 4 cloves garlic chopped
- 1 pound lean ground beef or turkey drained
- 8 ounces mushrooms sliced
- 2 carrots chopped
- 1 medium zucchini chopped
- 1 medium yellow squash chopped
- 1 red or orange bell pepper chopped
- 3 Roma tomatoes chopped (or whatever kind are available)
- 1 teaspoon dried oregano
- 2 teaspoons each dried basil and thyme
- 1 teaspoon crushed fennel seeds optional
- 1/2 teaspoon salt or to taste
- 1/4 teaspoon freshly ground pepper or to taste
- 1-32 ounce jar marinara sauce with no sugar or additives like Muir Glen
- 4 cups cooked spaghetti squash 1 medium
- Freshly grated Parmesan cheese for garnish optional
Instructions
- In a medium stockpot, heat 1 teaspoon olive oil over medium setting. Sauté onion and garlic for about 5 minutes until softened.
- Add ground beef or turkey to stockpot. Continue sautéing for about 5 minutes or until no pink color remains. Drain and reserve.
- Heat remaining teaspoon olive oil in stockpot over medium setting. Stir in all remaining vegetables and spices.
- Sauté for about 10 minutes until vegetables are cooked through.
- Stir in reserved ground meat or turkey mixture and marinara sauce.
- Simmer, covered for about 15 minutes or until heated through. Serve over hot spaghetti squash.
- Garnish with freshly grated Parmesan cheese, if desired.
Notes
Make ahead and Storage Tips: may be made 3 days ahead; keep refrigerated. Freezes well up to 4 months.
This dish is very nice served with wilted baby spinach or kale in addition to the spaghetti squash.
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