Paleo Spaghetti Squash Primavera Recipe

Recipesfull introduces to you: Popular Recipes. (Paleo Spaghetti Squash Primavera Recipe). This was certainly the hit of the party. I served this paleo pasta primavera with my paleo pork roast loin and it disappeared right in front of me! Keep warm until ready to serve.

Brief

Prep 30 mins

Cook: 48 mins

Total: 1hr18 mins

Servings: 6

Yield: 6 servings

Paleo Spaghetti Squash Primavera Recipe

Ingredients

1 spaghetti squash

2 tablespoons olive oil

1 large zucchini

chopped

1 teaspoon sea salt

½ teaspoon freshly ground black pepper to taste

1 red bell pepper

sliced

1 yellow onion

sliced

2 cloves garlic

chopped

2 cups trimmed fresh green beans

1 (14 ounce) can diced tomatoes

2 teaspoons Italian seasoning

or more to taste

Fruits and Vegetables

Directions

Step 1

Preheat oven to 375 degrees F (190 degrees C). Poke about 10 holes into spaghetti squash; place in a baking pan.

Step 2

Bake in the preheated oven until spaghetti squash is softened and partially cooked about 25 minutes. Remove from oven; cool until easily handled. Reduce oven temperature to 350 degrees F (175 degrees C).

Step 3

Cut spaghetti squash in half and seed. Pull the squash flesh from the peel with a fork.

Step 4

Heat oil in a braising pan over medium-high heat. Add zucchini salt and pepper; cook and stir until softened 3 to 5 minutes. Add bell pepper onion and garlic; cook and stir until flavors combine about 3 minutes. Stir in green beans; cook until bright green about 2 minutes.

Step 5

Stir diced tomatoes and Italian seasoning into the pan; simmer until tomatoes are warm about 5 minutes. Add spaghetti squash; toss until combined. Cover with aluminum foil.

Step 6

Bake in the preheated oven until spaghetti squash is tender about 10 minutes.

Nutritional Information

Paleo Spaghetti Squash Primavera Recipe

Servings Per Recipe:6

Calories: 126.5

% Daily Value *

Protein: 3.1g 6%

Carbohydrates: 18.3g 6%

Dietary Fiber: 3.4g 14%

Sugars: 4.7g

Fat: 5.4g 8%

Saturated Fat: 0.8g 4%

Vitamin A Iu: 1622.2IU 32%

Niacin Equivalents: 2.4mg 18%

Vitamin B6: 0.4mg 23%

Vitamin C: 49.8mg 83%

Folate: 57.2mcg 14%

Calcium: 86.6mg 9%

Iron: 6.3mg 35%

Magnesium: 43.1mg 15%

Potassium: 511.3mg 14%

Sodium: 426.6mg 17%

Thiamin: 0.1mg 14%

Calories From Fat: 49

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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