Grainless Lemon Garlic Primavera

The sun is shining and the weather is FINALLY getting nice(ish) – it’s only taken 7 months! As much as I love wintery comfort foods, it’s exciting to start thinking about fresh summer recipes. Pasta is aways a good option but can be quite heavy with many grains.

This Lemon Garlic Primavera is the perfect meal when you’re looking for a light option as we get into those hot summer days. I don’t know about you, but I don’t feel as hungry on those scorching days. If you’re looking for more protein, grilled chicken and shrimp make a great option!

This recipe is gluten free, paleo, nut free, vegetarian. It can also be made vegan if you omit the feta.


Grainless Lemon Garlic Primavera Recipe

Serves: 4

Prep time: 20 minutes

Cook time: 35 minutes


  • ¼ cup extra-virgin olive oil
  • 2 medium spaghetti squash
  • 1 medium yellow onion, chopped
  • 5 cloves garlic, minced
  • 15 asparagus stalks, sliced
  • 20-25 snap peas
  • ½ cup canned peas
  • 3 cups spinach
  • 1 ½ fresh lemons, squeezed
  • ½ teaspoon salt
  • 1/8 teaspoon pepper
  • 2/3 cup feta


  1. Preheat oven to 375 degrees Fahrenheit.
  2. Cut squash in half lengthwise and scape out the seeds with a spoon. Lightly brush inside and outside of the squash with olive oil. Place on baking sheet so the cut side is facing down.
  3. Bake for 30-35 minutes until tender. Remove from oven and let cool.
  4. In the meantime, place a large skillet on the stove top on medium heat. Add remaining olive oil, onion and garlic sauté for 5-7 minutes until the onions become transparent.
  5. Add in snap peas, canned peas, spinach, lemon juice, salt and pepper. Cook for another 3-5 minutes until the spinach is wilted.
  6. Using a fork, scrape the squash flesh to create long strands. Add squash into the skillet. Mix well. Crumble in feta and serve.

* Easily add chicken, shrimp or tofu into this dish as well!










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