Spaghetti Squash Primavera
A healthy and satisfying dish that uses spaghetti squash as a base, loaded with fresh veggies and customizable toppings.
Servings 4 servings
Calories 150kcal
Ingredients
Main Ingredients
- 1 each spaghetti squash Medium size
- 2 tablespoons olive oil For roasting and sautéing
- 1 teaspoon salt To taste
- 1 teaspoon black pepper To taste
Vegetable Ingredients
- 1 each bell pepper Any color, chopped
- 1 each zucchini Chopped
- 1 each onion Chopped
- 1 cup peas or asparagus Optional, for extra veggies
Optional Ingredients
- 1 tablespoon lemon juice For freshness
- 1/2 cup grated Parmesan cheese Optional, for topping
Instructions
Preparation
- Cut the spaghetti squash in half, scoop out the seeds, and drizzle a bit of olive oil and salt inside.
- Place the squash cut side down on a baking sheet and roast at 400°F for about 35-40 minutes, or until tender.
- While the squash is roasting, chop your preferred vegetables.
Cooking
- Sauté the vegetables in a skillet with olive oil, salt, pepper, and optionally some garlic or herbs until tender.
- Once the squash is cool enough to touch, use a fork to scrape out the 'noodles'.
- Toss the squash noodles with the sautéed vegetables and grated cheese (if using).
Notes
Store leftovers in an airtight container in the fridge for 3-4 days. Reheat gently to avoid a watery dish. This dish can be made ahead of time; just keep the squash and veggies separate until serving.
