Looking for a light and satisfying dish that won’t weigh you down? This Spaghetti Squash Primavera is your answer! With vibrant vegetables and a gluten free base, it’s a delightful way to enjoy your veggies while keeping things healthy.
Imagine digging into a warm bowl of roasted spaghetti squash topped with a medley of colorful, sautéed vegetables. It’s not just about feeding your body; it’s about enjoying a dish that’s fresh, wholesome, and bursting with flavor. Perfect for a quick weeknight dinner or a special gathering!
Whether you’re following a gluten free diet or simply want to try something new, this recipe is a fantastic way to switch up your pasta routine without sacrificing taste. The subtle nuttiness of the squash pairs beautifully with the crispness of the vegetables.
Delicious Spaghetti Squash Primavera Recipe
This Spaghetti Squash Primavera is a light, gluten free dish packed with seasonal vegetables like bell peppers, zucchini, and cherry tomatoes. The natural sweetness of the roasted squash blends seamlessly with the savory sautéed veggies, creating a meal that’s both nourishing and satisfying.
Ingredients
- 1 medium spaghetti squash
- 1 tablespoon olive oil
- 1 bell pepper, diced
- 1 medium zucchini, sliced
- 1 cup cherry tomatoes, halved
- 2 cloves garlic, minced
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- Fresh basil for garnish (optional)
- Parmesan cheese for serving (optional)
Instructions
- Prepare the Spaghetti Squash: Preheat your oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise and scoop out the seeds. Drizzle the insides with olive oil, and season with salt and pepper. Place cut side down on a baking sheet.
- Roast the Squash: Bake the squash for about 30-40 minutes, or until the flesh is tender and easily shreds with a fork. Allow to cool slightly before using a fork to scrape out the strands.
- Sauté the Vegetables: In a large skillet, heat olive oil over medium heat. Add the diced bell pepper and sliced zucchini, sautéing until tender (about 5 minutes). Stir in the halved cherry tomatoes and minced garlic, cooking for an additional 2-3 minutes until fragrant.
- Combine and Season: Add the roasted spaghetti squash strands to the skillet with the sautéed vegetables. Sprinkle with Italian seasoning, and season with salt and pepper to taste. Toss everything together until well combined and heated through.
- Serve: Plate the spaghetti squash primavera, garnishing with fresh basil and grated Parmesan cheese, if desired. Enjoy this colorful and wholesome meal warm!
Cook and Prep Times
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
Nutrition Information
- Servings: 4 servings
- Calories: 150kcal
- Fat: 7g
- Protein: 4g
- Carbohydrates: 21g
