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Spaghetti Squash Primavera

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“I was looking for a great way to fix my spaghetti squash and went searcing. I started watching Diners, Drive Ins, & Dives and they went to this place called The Pit Stop in New York and they made the most delicious dish with spaghetti squash. I used all of the veggies except eggplant, which I did not have on hand. To see the video, go to http://www.foodnetwork.com/videos/pit-stop-spaghetti-squash/96662.html. This recipe is directly from the Pit Stop restaurant in Merrick, New York.”
READY IN:
1hr
YIELD:
2-4
UNITS:
US

Ingredients Nutrition

Directions

  1. Split spaghetti squash and remove seeds.
  2. Add squash to large pot of boiling water for 10 minutes.
  3. Dice all other vegetables.
  4. In a large pan heat extra virgin olive oil and add onions and garlic. Sautee until soft.
  5. Add all other vegetables and herbs to pan; add salt and pepper to taste.
  6. Remove spaghetti squash from pot and let cool.
  7. Using a fork, scrape the inside of the squash into a large bowl. Keep the shell.
  8. In the bowl with the squash, combine the sauteed vegetables and 1 cup of the sauce.
  9. Add the squash-vegetable-sauce mix back into the shell and top with thick slices of fresh mozzarella and the remainder of the sauce (about 2 cups).
  10. Bake the filled squash shells on a baking sheet for 10 minutes at 350°.
  11. Remove from oven & serve.

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