Spaghetti Squash Primavera
A comforting, vibrant dish combining tender spaghetti squash with a medley of sautéed vegetables, perfect for a healthy weeknight dinner or meal prep.
Ingredients
Main ingredients
- 1 medium spaghetti squash The star of the dish; acts as a low-calorie pasta substitute.
- 2 tablespoons olive oil Fruity extra virgin olive oil is recommended for best flavor.
- 1 medium bell pepper, chopped Adds color and sweetness.
- 1 medium zucchini, sliced Enhances texture and flavor.
- 1 cup cherry tomatoes, halved Provides juicy bursts of flavor.
- 2 cloves garlic, minced Brings aroma and umami to the dish.
- to taste salt and pepper
- fresh as needed basil for garnish Enhances freshness.
- to taste Parmesan cheese (optional) Adds depth of flavor.
Instructions
Roast the Spaghetti Squash
- Preheat the oven to 400°F (200°C).
- Cut the spaghetti squash in half lengthwise and scoop out the seeds.
- Drizzle with olive oil and season with salt and pepper.
- Place cut-side down on a baking sheet and roast for 30-40 minutes until tender.
Sauté Your Veggies
- In a skillet, heat olive oil over medium heat and add minced garlic until fragrant.
- Add bell pepper and zucchini, cooking for 5-7 minutes until softened.
- Stir in halved cherry tomatoes for 2-3 additional minutes until they burst.
Combine and Serve
- Flip the roasted squash over and use a fork to scrape the flesh into noodles.
- Combine the noodles with the sautéed vegetables in the skillet.
- Season to taste and serve garnished with fresh basil and Parmesan if desired.
Notes
For best results, don't overcook the garlic and aim for al dente veggies to avoid a mushy texture. Try swapping in seasonal vegetables for exciting variations.
Nutrition
Serving: 1gCalories: 180kcalCarbohydrates: 15gProtein: 4gFat: 10gSaturated Fat: 1.5gSodium: 300mgFiber: 4gSugar: 3g
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