Looking for a healthier twist on the classic pasta primavera? This Spaghetti Squash Primavera brings together the nutty sweetness of roasted spaghetti squash with colorful spring vegetables and a light, flavorful sauce. I love how this dish delivers all the satisfaction of a pasta dish while sneaking in extra vegetables and cutting back on carbs.
Ingredients
- 1 medium spaghetti squash (about 3 pounds)
- 2 tablespoons olive oil, divided
- 1 cup cherry tomatoes, halved
- 1 medium zucchini, sliced
- 1 yellow bell pepper, julienned
- 2 carrots, julienned
- 3 cloves garlic, minced
- 1 cup broccoli florets
- 1/2 cup vegetable broth
- 1/4 cup fresh basil, chopped
- 1/4 cup grated Parmesan cheese
- Salt and pepper to taste
- Red pepper flakes (optional)
Instructions
- Preheat your oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise and scoop out the seeds.
- Drizzle the cut sides with 1 tablespoon olive oil and season with salt and pepper. Place cut-side down on a baking sheet and roast for 35-40 minutes, until tender when pierced with a fork.
- While the squash cooks, prep all your vegetables. Having everything ready before you start cooking makes the process much smoother.
- Heat the remaining olive oil in a large skillet over medium heat. Add garlic and sauté for 30 seconds until fragrant.
- Add carrots and bell peppers to the skillet, cooking for 3-4 minutes. Add zucchini and broccoli, cooking for another 3 minutes.
- Pour in the vegetable broth and add cherry tomatoes. Simmer for 2-3 minutes until vegetables are tender-crisp.
- Use a fork to scrape the cooked squash into spaghetti-like strands. Add to the skillet with the vegetables.
- Toss everything together with fresh basil and Parmesan cheese. Season with additional salt and pepper to taste.
Cook Time and Serving Size
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Servings: 4
Recipe Notes
For the best results with spaghetti squash, don’t overcook it – you want the strands to be al dente, not mushy. If you’re meal prepping, you can roast the squash up to 3 days in advance. The vegetable combinations are flexible – feel free to use whatever seasonal vegetables you have on hand. For a protein boost, add grilled chicken or shrimp. To make this recipe vegan, simply omit the Parmesan cheese or use a plant-based alternative.
The key to getting the perfect spaghetti squash strands is to cut the squash crosswise instead of lengthwise – this will give you longer, more pasta-like strands. Also, letting the squash cool for about 5 minutes after roasting makes it easier to handle and creates better strands.
Spaghetti Squash Primavera
Ingredients
- 1 medium spaghetti squash about 3 pounds
- 2 tablespoons olive oil divided
- 1 cup cherry tomatoes halved
- 1 medium zucchini sliced
- 1 yellow bell pepper julienned
- 2 carrots julienned
- 3 cloves garlic minced
- 1 cup broccoli florets
- 1/2 cup vegetable broth
- 1/4 cup fresh basil chopped
- 1/4 cup grated Parmesan cheese
- Salt and pepper to taste
- Red pepper flakes optional
Instructions
- Preheat your oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise and scoop out the seeds.
- Drizzle the cut sides with 1 tablespoon olive oil and season with salt and pepper. Place cut-side down on a baking sheet and roast for 35-40 minutes, until tender when pierced with a fork.
- While the squash cooks, prep all your vegetables. Having everything ready before you start cooking makes the process much smoother.
- Heat the remaining olive oil in a large skillet over medium heat. Add garlic and sauté for 30 seconds until fragrant.
- Add carrots and bell peppers to the skillet, cooking for 3-4 minutes. Add zucchini and broccoli, cooking for another 3 minutes.
- Pour in the vegetable broth and add cherry tomatoes. Simmer for 2-3 minutes until vegetables are tender-crisp.
- Use a fork to scrape the cooked squash into spaghetti-like strands. Add to the skillet with the vegetables.
- Toss everything together with fresh basil and Parmesan cheese. Season with additional salt and pepper to taste.