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Spaghetti Squash with Asparagus Primavera
A vegetarian stuffed-squash recipe made with artichokes, asparagus, tomatoes and onion
Course Main Course, Side Dish
Cuisine American
Prep Time 10 minutes minutes
Cook Time 20 minutes minutes
Total Time 30 minutes minutes
Servings 2 servings
Calories 334kcal
- 1 spaghetti squash
- 1 tsp. grape seed oil
- ¼ cup thinly sliced onion
- ½ cup thinly sliced fennel
- 1 garlic cloves minced
- ½ tsp. dried oregano
- ½ tsp. dried basil
- ¼ tsp. kosher salt
- ⅛ tsp. fresh ground black pepper
- ½ lb. asparagus cut into 2 inch pieces
- 6 oz. frozen artichoke hearts defrosted
- ½ cup crushed tomatoes
- ¼ cup reduced fat cottage cheese
- 2 tbsp. sour cream
- ⅛ tsp. kosher salt
- ⅛ tsp. crushed red pepper flakes
- 2 tsp. chopped fresh tarragon
Cut spaghetti squash in half and scrape out seeds. Pierce the skin with a fork.
Place cut side down on a microwave safe plate.
Microwave on high for 10 to 15 minutes, until fork tender.
Scrape a fork over the spaghetti squash to shred.
Heat a non-stick skillet over medium heat with oil.
Add onions and fennel, cooking for 5 minutes, or until onions are tender.
Stir in garlic, oregano, basil, salt and pepper cooking for another minute.
Add asparagus. Cook for 5 minutes.
Add artichoke hearts and crushed tomatoes.
Bring to a simmer. Simmer for 5 to 10 minutes, or until asparagus is just fork tender.
In a small food processor, puree cottage cheese, sour cream, tarragon and a pinch of salt.
Top squash with asparagus sauce and drizzle with tarragon cream.
Calories: 334kcal | Carbohydrates: 58g | Protein: 15g | Fat: 10g | Saturated Fat: 3g | Cholesterol: 9mg | Sodium: 711mg | Potassium: 1484mg | Fiber: 16g | Sugar: 20g | Vitamin A: 2117IU | Vitamin C: 34mg | Calcium: 323mg | Iron: 8mg