Spaghetti 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
Scale
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
Find it online: https://famdishes.com/spaghetti-squash-primavera-recipe/
