Spaghetti Squash Primavera with Barilla Vero Gusto Sauce

Last week I had the opportunity to attend the launch event for Barilla’s latest line of premium sauces, Vero Gusto. They had us do a blind taste test to highlight the signature Italian ingredients. I was so impressed with the delicious flavor that tasted just as good (if not better) as homemade sauce. Their sauces have no added sugar, water, or preservatives. I love them because they make weeknight dinners that much quicker and easier with no guilt about using a store bought sauce. I am all about making life easier!

For my spaghetti squash primavera, I used the Calabrian Marinara sauce which has a kick to it from the Calabrian pepper. You will love the taste and how easy it is to make!

Ingredients: (4 servings)

• • extra-virgin olive oil

  • 1 medium yellow onion, diced small

  • 1 cup tomato sauce (I used Barilla’s Calabrian Marinara) you may want more if you like it saucier

  • Coarse salt and ground pepper

  • 1 large spaghetti squash

  • Grated Parmesan or mozzarella, optional

  • 2 cups mushrooms

  • 4 cups spinach or kale

  • 1 zucchini, chopped

  • 1 cup cherry tomatoes

  • Fresh rosemary, thyme, and basil

  Directions:

  1. Preheat your oven to 400 degrees. Poke holes in the spaghetti squash with a knife or fork and microwave for 5 minutes to soften it up. This will make it easier to cut in half.

  2. Cover a sheet pan with parchment paper. Slice the spaghetti squash in half, lengthwise. Scoop out the seeds with a fork 

  3. Drizzle each half with olive oil and sea salt. Place the squash face down on the pan and roast for about 35 minutes or  until tender. Scrape out the "spaghetti" with a fork into a bowl and set aside.

  4. Heat olive oil in a skillet on medium high. Sautee the mushrooms, onion, and zucchini first as they take longer. When those have softened (about 8 minutes), add the spinach and tomatoes for about 2 minutes or until soft but not soggy. Add all the veggies from the skillet to the bowl of spaghetti squash.

  5. Mix in the sauce and add the cheese, rosemary, thyme and basil. Enjoy