Spaghetti Squash Primavera

Spaghetti Squash:

  1. Slice a spaghetti squash lengthwise, remove seeds with a spoon & discard.
  2. Spray each half of the squash with Olive Oil Spray
  3. Spray a cookie sheet with Olive Oil Spray & place halved squash face down
  4. Place in the middle of an oven preheated to 350’ for 30-45 minutes
  5. Remove from oven, let cool for 10 minutes before scraping the flesh of the squash with a fork into “spaghetti” like strands 

Primavera sauce:

3-4 tbsp light olive oil

3-4 fresh garlic sections from bulb (can use chopped garlic)

1 small to medium red onion halved & sliced

1 – 14.5 oz. can of diced tomatoes

1 – small can of tomato sauce

1 – bag of Birds Eye Steamfresh Italian vegetables (steamed according to package)

1 – package of Perdue Short Cuts grilled chicken (or left over grilled chicken) – optional


In a large skillet add the light olive oil & sauté with garlic & onions. Once onions are translucent, add in the can of diced tomatoes & tomato sauce. Add the vegetables & chicken, cover & simmer for 15 minutes.

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