Monday, April 18, 2011

Spaghetti Squash Primavera

Spaghetti squash is a wonderful vegetable, it keeps well, kids will eat it, and it is versatile. A colleague gave me a squash late last week that he had harvested in September. I saved it for tonight.

Primavera means spring, so I thought we'd have a little fun, a play on Pasta Primavera using the squash instead of noodles.

You can use any fresh vegetables you have on hand. Vegetables that can retain some crispness when cooked are best.

1 medium spaghetti squash
1 carrot cut into match sticks
1/2 onion, cut in half and sliced
1-2 cups cauliflower florets
1/2  cup greenbeans
2-3 cloves garlic sliced
sweet peppers sliced
2 Tbs olive oil divided
salt and pepper

Stab the squash 4 -5 times carefully, place on a plate and microwave for 10-12 minutes on high. Alternatively you could oven roast it for an hour, or steam it. I choose the microwave because it is fast.


Heat pan over medium high heat, add 1 tbs olive oil and garlic. Cook and stir until fragrant.

Add the other vegetables, longer cooking ones first, in this case I added the carrots and cauliflower, and a generous pinch of salt.

Add a splash of water if needed to gently steam / saute them until tender crisp. Turn heat down to low.

When squash is done, let it rest for about 5 minutes, then using an oven mitt (it will still be very hot) to hold it, cut squash lengthwise.

Scoop out the seeds, - you can let them cool and roast them just like pumpkin seeds if you choose. Use a fork and scrape out the flesh. It comes out in strands that give it its name.

Turn the heat under the pan back up, add the remaining oil  and squash;

Toss to coat and mix with the other vegetables. Cook for a few minutes until squash is tender crisp. Again, if needed, add a splash of water to steam / saute the vegetables. Check seasoning and adjust salt and pepper as needed.

Plate squash and other vegetable. Finish with some fresh grated cheese, I used the Pecorino Romano that I have on hand. Parmesan would work just fine.

Until next time, Eat Well & Keep Digging.

The Gastronomic Gardener
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  1. I remember dad growing these as a child and mum just steamed them and I hated them. However, your recipe has me planning to grow some next year. Thanks.

  2. I wasn't that keen on Spaghetti Squash when I first had it, but that was many years ago and my tastes have changed a lot, I even now eat okra and aubergine (eggplant) which I once really disliked.

    So I am willing to try it again, Thanks for sharing this recipe.

  3. Hazel, That's great, I'll be growing some too, will try growing it vertically. I hope it turns out.

  4. Mangocheeks, thanks so much for stopping by! I'm glad my tastes have changed!

  5. I've never tried Spaghetti Squash, but I often have a version of pasta primavera. Your dish looks most attractive, with all those different colours.

  6. What's the old saying Mark? We eat with our eyes first?


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