Do you remember the first time you had spaghetti squash? I’m betting it was a significant letdown, as spaghetti squash doesn’t really taste anything like pasta!
But, when prepared and spiced well, it can be a great side dish (or main course). I really like spaghetti squash because you can eat quite a lot of it for very few calories. This particular dish was a side dish for 2Chili’s veggie burger, but a main course for me. This dish is so simple — but also so fancy — it could have been created by someone with an online culinary arts degree.
Alas, we have hit the “dark” months in the Pacific Northwest, so, taking food photos is somewhat frustrating, and my range hood offers the best light (sadly). I think I need to look into creating a light box at some point to pretend like it’s sunny outside!
Spaghetti Squash Primavera
Recipe Source: Cooks.com
Serves: 4
Time required: 45-60 minutes to roast squash; 15 minutes to prepare primavera topping
2Chili’s Taster Rating (out of 5): 4
He liked this a lot, but will never give a spaghetti squash dish a 5, of this I’m sure.
The Cook’s Taster Rating (out of 5): 4
I thought the dish was quite nice and very filling (thank you fibrous veggies). I added some asparagus, which was not called for in the recipe, but added some extra nutrition in the form of a little protein, vitamin A, and iron. Overall, you get a lot of bang for your nutritional buck with this recipe!
Nutritional Analysis
This is low in protein, so ideally you would serve it as a side dish to a protein-based main course.
| As written (without asparagus): |
With one bunch of chopped asparagus: |
