Spaghetti Squash Primavera Recipe
Introduction
Spaghetti Squash Primavera is a light and flavorful dish perfect for a healthy weeknight dinner. This recipe combines roasted spaghetti squash with fresh vegetables and a touch of olive oil for a simple yet satisfying meal.
Ingredients
- 1 medium spaghetti squash
- 2 cups mixed vegetables (such as bell peppers, zucchini, and cherry tomatoes)
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Step 1: Preheat the oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise and scoop out the seeds.
- Step 2: Place the squash halves cut-side down on a baking sheet and roast for 40-45 minutes, until tender.
- Step 3: While the squash is roasting, chop the mixed vegetables into bite-sized pieces.
- Step 4: Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the vegetables and sauté until tender, about 5-7 minutes. Season with salt and pepper.
- Step 5: When the squash is cool enough to handle, use a fork to scrape out the flesh, creating spaghetti-like strands.
- Step 6: Toss the spaghetti squash strands with the sautéed vegetables and the remaining tablespoon of olive oil. Adjust seasoning if needed and serve warm.
Tips & Variations
- For added protein, mix in cooked chicken, shrimp, or chickpeas.
- Use seasonal vegetables to vary the flavor and colors.
- Top with grated Parmesan or fresh herbs like basil or parsley for extra flavor.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave until warmed through. Avoid overcooking to keep the vegetables crisp.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
How do I know when the spaghetti squash is done roasting?
The squash is ready when the flesh is tender and easily pierced with a fork. It should also pull apart into spaghetti-like strands without resistance.
Can I prepare this dish ahead of time?
Yes, you can roast the squash and sauté the vegetables ahead of time. Combine and reheat just before serving for the best texture and flavor.
PrintSpaghetti Squash Primavera Recipe
A light and healthy Spaghetti Squash Primavera recipe featuring roasted spaghetti squash tossed with a colorful medley of sautéed fresh vegetables and a drizzle of olive oil. Perfect as a vegetarian main or a vibrant side dish.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Squash
- 1 medium spaghetti squash (about 3 pounds)
Vegetables
- 1 cup cherry tomatoes, halved
- 1 cup zucchini, diced
- 1 cup bell peppers (mixed colors), diced
- 1/2 cup yellow squash, diced
- 1/2 cup carrots, thinly sliced
- 2 cloves garlic, minced
- 1/4 cup red onion, finely chopped
Other Ingredients
- 2 tablespoons olive oil
- Salt, to taste
- Black pepper, to taste
- 1/4 teaspoon red pepper flakes (optional)
- Fresh basil or parsley, chopped, for garnish
Instructions
- Prepare the spaghetti squash: Preheat the oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise and scoop out the seeds with a spoon. Drizzle the cut sides with 1 tablespoon of olive oil and sprinkle with a pinch of salt and pepper. Place the halves cut side down on a baking sheet lined with parchment paper.
- Roast the squash: Roast the squash in the preheated oven for about 40 minutes, or until the flesh is tender and can be shredded easily with a fork. Remove from the oven and let cool slightly.
- Prepare the vegetables: While the squash is roasting, heat the remaining 1 tablespoon of olive oil in a large skillet over medium heat. Add the chopped red onion and garlic and sauté until fragrant and translucent, about 2-3 minutes.
- Sauté the mixed vegetables: Add the diced zucchini, yellow squash, bell peppers, carrots, and cherry tomatoes to the skillet. Season with salt, black pepper, and red pepper flakes if using. Cook, stirring occasionally, until the vegetables are tender but still crisp, about 7-8 minutes.
- Shred the spaghetti squash: Using a fork, scrape the flesh of the roasted spaghetti squash into long strands, transferring it to a large mixing bowl.
- Toss squash with vegetables: Add the sautéed vegetables to the bowl with the spaghetti squash strands. Gently toss the mixture to combine all ingredients evenly.
- Serve and garnish: Taste and adjust seasoning if needed. Garnish with fresh chopped basil or parsley. Serve warm as a hearty vegetarian main dish or alongside your favorite protein.
Notes
- To easily cut the spaghetti squash, microwave it whole for 3-4 minutes to soften slightly before slicing.
- If you prefer a quicker cooking time, the squash can be cooked in the microwave or Instant Pot.
- You can customize the vegetable mix based on seasonal availability.
- For added protein, sprinkle with grated Parmesan cheese or toasted pine nuts before serving.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Keywords: spaghetti squash primavera, roasted spaghetti squash, vegetable pasta alternative, healthy vegetarian dinner, low carb pasta substitute
