Sometimes I’ll think to myself that I could totally recreate my favorite dishes in “clean eating” form. One of my favorite pasta dishes of life is pasta primavera. I love it with a creamy pink sauce with big ol’ rigatoni noodles. I need it from our local mom and pop Italian restaurant and I could eat the whole thing in one sitting. It’s bad.
I then thought to myself I could attempt to make a clean version, and in a casserole/baked form. No, it wasn’t the same as Frenchie’s, but it was an amazing replacement that was fulfilling.
Spaghetti squash is one of those things we just love and is a go-to item for us when we want something healthy and hearty. We usually make a homemade turkey meat sauce with it, but I wanted to mix it up. Hence my spaghetti squash primavera. Add it into your spaghetti squash casserole rotation… if that rotation exists.
I am one of the quick and easy mindset (or maybe lazy?), so I always microwave my spaghetti squash. I poke a bunch of holes in it with a fork, microwave it 5 minutes, turn it, microwave another 5 minutes. Repeat the process until it’s cooked. I also buy the fresh steamable broccoli that can be microwaved. Ain’t nobody got time to roast and steam elsewhere.
- 1 medium to large spaghetti squash, cooked
- 1 yellow onion, diced
- 1 Tbsp garlic, minced
- 1-1/2 cup frozen peas, thawed
- 1 red bell pepper, chopped
- 2 cups steamed broccoli florets, chopped
- 2-3 handfuls of shredded carrot, roughly chopped
- 1-1/2 cup plain fat free Greek yogurt
- ½ cup shredded parmesan cheese
- 1 cup reduced fat shredded cheddar cheese
- Preheat the oven to 375F.
- Cook spaghetti squash to preference
- Sautee the onion in a pan with the garlic. Steam broccoli florets to preference.
- Combine all ingredients besides the parmesan cheese in a large mixing bowl.
- Transfer to a 11x13 oiled baking dish and smooth the top with a spatula. Sprinkle the parmesan cheese on top.
- Bake for 25-35 minutes, until the top is a golden brown.