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Spaghetti Squash Primavera


55 minutes

4 servings


Forget the wheat pasta and tomato sauce! This dish has all the flavors of Italy. Spaghetti squash is versatile and can replace all your traditional pasta dishes and extremely easy to prepare.
If you are unfamiliar with spaghetti squash, it is the football shaped, yellow vegetable that shows up in stores and farms late summer and lasts until middle spring. They keep for a while, unrefrigerated, so it's easy to make a healthier, wheat and grain free alternative to pastas if you have them on hand. Phase One-Repair

Spaghetti Squash Primavera


  • 1 spaghetti squash

  • 1 teaspoon(s) olive oil, for the squash

  • 2 chicken breasts or 1-pound ground turkey

  • 1 tablespoon(s) olive oil or coconut oil, for the meat and vegetables

  • 1/2 onion, chopped

  • 4 cloves of garlic, minced

  • 1 tablespoon(s) fresh oregano, cleaned and minced, OR 1/2 tablespoon dried

  • 1 tablespoon(s) fresh parsley, cleaned and minced, OR 1/2 tablespoon dried

  • 1 tablespoon(s) fresh rosemary, cleaned and minced, OR 1/2 tablespoon dried

  • 2 bunches of greens: either swiss chard, kale, or spinach, chopped

  • 1 can artichoke hearts

  • 1/2 can black or green olives, chopped

  • 1 large or 2 small zucchini, chopped into 1/2-inch pieces

  • juice 1/2 lemon (1 TBPS)

  • 1 teaspoon(s) salt and pepper, to taste


1. Slice the spaghetti squash in half lengthwise and scoop out seeds with a metal spoon. Drizzle olive oil on the fleshy part, about 2 tsps. total. Place on a glass baking dish or lined baking sheet flat side down and bake at 375 for 30 minutes or until squash is mildly tender poke with a fork on the rind. Set aside to cool for 10 minutes.

2. Meanwhile: If you are cooking with chicken breast cut the breasts into 1-inch pieces. (Ground turkey can skip this step.)

3. Melt the olive oil or coconut oil on med-low in large skillet or Dutch oven. Add the onions; cook for 2-3 minutes.

4. Next add  the  ground  turkey or chicken breast chunks, garlic, and half of the herbs: rosemary, parsley, and oregano.

5. Brown the  turkey/chicken chunks in pan for 5-10 minutes per side, until no longer pink in center, then add the rest of the vegetables, the olives, and remaining half of the herbs. Cook for 10 minutes, until the greens are wilted, then remove from heat.

6. When the spaghetti squash is cooled, scoop out all the center flesh with a fork and spoon. Add to the pan with the vegetable/meat mixture and toss well. Cook together for 3-5 minutes on low heat. 

7.  Add lemon juice, and salt and pepper to taste. Enjoy!

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