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Springtime Spaghetti Squash Primavera

Springtime Spaghetti Squash Primavera

A healthy, seasonal twist on a tasty and rich pasta!

Serves: 4 (Serving = 1/4 squash)


  • 1 small-medium halved spaghetti squash (1 ½-2 pounds), seeds scraped out
  • 1 Tablespoon olive oil
  • 1 cup chopped fresh asparagus
  • ½ cup chopped red bell pepper
  • ½ cup frozen peas
  • 1 cup sliced raw mushrooms
  • 1 lemon, zest and juice
  • ½ teaspoon salt, divided
  • ½ cup shredded Italian cheese blend


  1. Preheat oven to 400° Fahrenheit. 
  2. Place squash cut side down in a 9 x 13 inch baking dish filled with a ½ inch of water. Bake 45-50 minutes.
  3. Place olive oil in a large skillet over medium-high heat.  Sauté asparagus, bell pepper, peas and mushrooms in olive oil for 5-7 minutes.  Remove from heat and stir in lemon zest, juice and ¼ teaspoon salt.
  4. Sprinkle remaining ¼ teaspoon salt on squash halves after they are removed from the oven.  Spoon the vegetable mixture into each squash half and sprinkle with Italian cheese blend.  Bake an additional 5 minutes.