Spaghetti Squash Primavera
A light, veggie-packed dish that offers pasta vibes without the carbs, featuring spaghetti squash and colorful vegetables.
Ingredients
Main Ingredients
- 1 medium spaghetti squash Poke holes before cooking.
- 1 cup cherry tomatoes Halved.
- 2 cloves garlic Minced.
- 1 medium zucchini Chopped.
- 1 cup colorful bell peppers Chopped.
- 1 small onion Chopped.
- 2 tablespoons olive oil Or avocado oil.
- 1 cup fresh spinach Optional.
- 0.5 cup grated parmesan cheese Optional.
- 1 tablespoon fresh basil Chopped, optional.
- to taste salt and pepper For seasoning.
- 1 tablespoon lemon juice Optional for flavor.
Instructions
Preparation
- Preheat the oven to 400°F (200°C).
- Poke holes in the spaghetti squash and bake it for 40-55 minutes or until tender.
- Once cool, cut the squash, scoop out the seeds, and pull apart the strands using a fork.
Cooking
- In a large pan, heat olive oil over medium heat.
- Add onions and garlic, sautéing until fragrant.
- Add all chopped vegetables (zucchini, bell peppers, tomatoes) and cook until softened.
- Stir in the spaghetti squash strands and mix well.
- Season with salt, pepper, and lemon juice, and mix thoroughly.
- If desired, add vegetable broth or tomato sauce for added moisture.
- Finish by adding fresh basil and grated parmesan cheese if desired.
Notes
Feel free to swap the vegetables based on what you have on hand. Excellent as a leftover meal, but avoid freezing as the texture may change.