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Spaghetti Squash Primavera

A healthy, delicious meal that mimics pasta using roasted spaghetti squash and fresh vegetables, perfect for busy weeknights or special occasions.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 150
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 1 medium spaghetti squash
  • 1 red bell pepper, diced
  • 1 zucchini, sliced
  • 1 yellow squash, sliced
  • 1 cup cherry tomatoes, halved
  • 2 tablespoons olive oil
  • 2 cloves garlic, minced
  • Salt and pepper to taste
  • Fresh basil for garnish Optional

Method
 

Preparation
  1. Preheat the oven to 400°F (200°C).
  2. Cut the spaghetti squash in half lengthwise and scoop out the seeds.
  3. Drizzle with olive oil, salt, and pepper. Place cut-side down on a baking sheet.
  4. Roast for about 30-40 minutes until tender.
Cooking
  1. While the squash is roasting, heat olive oil in a large skillet over medium heat.
  2. Add garlic and sauté until fragrant.
  3. Add the diced bell pepper, zucchini, yellow squash, and cherry tomatoes.
  4. Cook until tender, about 5-7 minutes.
  5. Once the spaghetti squash is done, use a fork to scrape the flesh into spaghetti-like strands.
  6. Toss with the sautéed vegetables and serve warm, garnished with fresh basil.

Notes

This dish is best served warm. You can enjoy it alone as a main dish or pair it with grilled chicken or fish for added protein. Adjust the seasoning according to your taste and consider using other vegetables you have on hand.