4 Serves
81 Mins
Preheat your oven to 200°C. Slice the spaghetti squash in half lengthwise and scoop out the seeds. Place the squash cut-side down on a baking sheet and roast until tender, approximately 45 minutes.
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ItalianVitamin K
4 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
2 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
45 µg / 400 µgCalcium
138 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
16 mg / 420 mgPhosphorus
137 mg / 1,250 mgPotassium
222 mg / 4,700 mgSodium
674 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
13 µg / 55 µgFiber
1 g / 28 gSugar
1 g / 50 gSaturated Fat
2 g / 20 gCholesterol
3 mg / 300 mgCaffeine
0 mgNet Carbs
20 gAlcohol
0 g
While the squash roasts, heat olive oil in a large skillet over medium heat. Add minced garlic and sauté until fragrant, about 2 minutes.
Stir in the diced tomatoes and mixed herbs. Simmer the sauce for 10 minutes, seasoning with salt and black pepper to taste.
Once the squash is cooked, use a fork to scrape the flesh into long, spaghetti-like strands. Add the squash strands directly into the skillet with the tomato sauce and toss gently to combine.
Transfer the Primavera to serving bowls and top with freshly grated Parmesan cheese before serving.
36
g145
g37
g
Italian
Italian