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+ servings

Spaghetti Squash Primavera

A light and healthy dish featuring spaghetti squash and fresh vegetables.
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Preparation Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Course: Main Course
Cuisine: Italian
Servings: 4 servings
Calories: 150 kcal

Ingredients 

Main Ingredients

  • 1 Spaghetti squash
  • 2 tablespoon Olive oil
  • 1 Red bell pepper, sliced
  • 1 Zucchini, sliced
  • 1 Yellow squash, sliced
  • 2 cloves Garlic, minced
  • 1 cup Cherry tomatoes, halved
  • 1 teaspoon Dried oregano
  • 1 teaspoon Dried basil
  • to taste Salt and pepper
  • ¼ cup Parmesan cheese, grated optional

Instructions 

  1. Preheat oven to 400°F (200°C).
  2. Cut the spaghetti squash in half lengthwise and scoop out the seeds.
  3. Drizzle the cut sides with 1 tablespoon of olive oil and season with salt and pepper. Place cut side down on a baking sheet.
  4. Roast in the preheated oven for 40-45 minutes, until the flesh is tender and easily scraped into strands with a fork.
  5. While the squash is roasting, heat 1 tablespoon of olive oil in a skillet over medium heat.
  6. Add the garlic and cook until fragrant, about 1 minute.
  7. Add the bell pepper, zucchini, and yellow squash to the skillet. Cook until tender, about 5-7 minutes.
  8. Add the cherry tomatoes, oregano, and basil. Cook for another 2-3 minutes until the tomatoes are softened.
  9. When the squash is done, use a fork to scrape the flesh into spaghetti-like strands.
  10. Toss the squash strands with the cooked vegetables. Season with salt and pepper to taste.
  11. Serve with grated Parmesan cheese, if desired.

Nutritional Value

Calories: 150kcal | Carbohydrates: 20g | Protein: 4g | Fat: 7g | Saturated Fat: 1g | Sodium: 300mg | Potassium: 500mg | Fiber: 5g | Sugar: 8g | Vitamin A: 300IU | Vitamin C: 40mg | Calcium: 100mg | Iron: 2mg

Keywords

Healthy, Vegetarian
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