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...
Author: Linda Shapiro, © Meal Planning Maven
- 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
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.
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.