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 This recipe is directly from the Pit Stop restaurant in Merrick, New York.”

Ingredients Nutrition


  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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