- Prep Time : 10 minutes
- Cook Time : 10 minutes
- Olive Oil or Coconut Oil - 1 Tablespoon
- Onion - 1/2 cup sliced
- Sun Dried Tomatoes - 1/3 cup sliced
- Carrots - 1/3 cup sliced into thin 2 inch strips
- Yellow Summer Squash - 1/3 cup sliced
- Zucchini - 1/3 cup sliced
- Fresh Garlic - 1 Tablespoon minced
- Salt and Pepper - to taste
- Feta Cheese - For Garnish (Optional)
Begin by prepping all of your vegetables. Have them all ready to go.
Sauteing vegetables goes quickly. You'll spend far more time chopping than actually cooking.
Begin by heating up the olive or coconut oil in a medium size sauté pan/frying pan to medium high heat. Swirl around the oil to cover the majority of the bottom of the pan.
Add the onion and garlic and heat for about 30 seconds until the garlic begins to smell fragrant.
Add in the sun dried tomatoes, carrots, squash and zucchini and sauté about 5 minutes stirring occasionally. The vegetables should be soft but not mushy.
Remove from heat. Salt and Pepper to taste.
Layer the vegetables over the top of a heaping pile of Spaghetti Squash and sprinkle with feta (if desired).
This recipe is Weight Watchers PointsPlus 4 per serving. This recipe makes 4 servings (about 2 cups of Spaghetti Squash per serving).
This was such a fun pasta to make! My family ended up devouring it, which is always a nice surprise and especially as this recipe is simply… vegetables.
Before starting the vegetables make sure you have prepared your spaghetti squash. Not sure how to roast your own spaghetti squash? Follow these easy directions.
You can also choose to make your own sun dried tomatoes. You can start these in the morning as they do take 6 hours to bake on a very low setting (but it is Oh, so worth it!) and they will be done by the time you’re ready to prep dinner.