Spaghetti Squash Primavera

Sometimes I’ll think to myself that I could totally recreate my favorite dishes in “clean eating” form. One of my favorite pasta dishes of life is pasta primavera. I love it with a creamy pink sauce with big ol’ rigatoni noodles. I need it from our local mom and pop Italian restaurant and I could eat the whole thing in one sitting. It’s bad.

I then thought to myself I could attempt to make a clean version, and in a casserole/baked form. No, it wasn’t the same as Frenchie’s, but it was an amazing replacement that was fulfilling.

Spaghetti squash is one of those things we just love and is a go-to item for us when we want something healthy and hearty. We usually make a homemade turkey meat sauce with it, but I wanted to mix it up. Hence my spaghetti squash primavera. Add it into your spaghetti squash casserole rotation… if that rotation exists.

Spaghetti Squash Casserole

I am one of the quick and easy mindset (or maybe lazy?), so I always microwave my spaghetti squash. I poke a bunch of holes in it with a fork, microwave it 5 minutes, turn it, microwave another 5 minutes. Repeat the process until it’s cooked. I also buy the fresh steamable broccoli that can be microwaved. Ain’t nobody got time to roast and steam elsewhere.

Spaghetti Squash Primavera
Prep time
Cook time
Total time
Serves: 8 servings
  • 1 medium to large spaghetti squash, cooked
  • 1 yellow onion, diced
  • 1 Tbsp garlic, minced
  • 1-1/2 cup frozen peas, thawed
  • 1 red bell pepper, chopped
  • 2 cups steamed broccoli florets, chopped
  • 2-3 handfuls of shredded carrot, roughly chopped
  • 1-1/2 cup plain fat free Greek yogurt
  • ½ cup shredded parmesan cheese
  • 1 cup reduced fat shredded cheddar cheese
  1. Preheat the oven to 375F.
  2. Cook spaghetti squash to preference
  3. Sautee the onion in a pan with the garlic. Steam broccoli florets to preference.
  4. Combine all ingredients besides the parmesan cheese in a large mixing bowl.
  5. Transfer to a 11x13 oiled baking dish and smooth the top with a spatula. Sprinkle the parmesan cheese on top.
  6. Bake for 25-35 minutes, until the top is a golden brown.

Does it interest you? Be a lovie and pin it for me! Give it a try and let me know what you think!


  • Reply
    October 1, 2014 at 9:33 am

    Yum! I am always trying to clean up my dishes (though a giant pan of legit baked pasta sounds pretty perfect, too), and I love spaghetti squash.

  • Reply
    October 1, 2014 at 10:18 am

    I will admit that looks delicious but I cannot eat spaghetti squash! I just don’t like it… I’ve tried! I love lots of types of squash but spaghetti squash is one veggie I have a very hard time stomaching!

  • Reply
    October 1, 2014 at 10:23 pm

    This looks AMAZING. Pinning it right now!

  • Reply
    October 2, 2014 at 10:32 am

    Pinned it! Cant wait to try it!

  • Reply
    Jennifer Green
    October 2, 2014 at 6:49 pm

    YUM! Adding this to my meal plan!

  • Reply
    June 6, 2016 at 12:43 pm

    Just made this for lunch, except I added a pound of precooked ground turkey breast – SO DELICIOUS!!

  • Leave a Comment