Spaghetti Squash Primavera

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

  1. Preheat your oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise and scoop out the seeds.
  2. 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.
  3. While the squash cooks, prep all your vegetables. Having everything ready before you start cooking makes the process much smoother.
  4. Heat the remaining olive oil in a large skillet over medium heat. Add garlic and sauté for 30 seconds until fragrant.
  5. Add carrots and bell peppers to the skillet, cooking for 3-4 minutes. Add zucchini and broccoli, cooking for another 3 minutes.
  6. Pour in the vegetable broth and add cherry tomatoes. Simmer for 2-3 minutes until vegetables are tender-crisp.
  7. Use a fork to scrape the cooked squash into spaghetti-like strands. Add to the skillet with the vegetables.
  8. 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

This Spaghetti Squash Primavera brings together the nutty sweetness of roasted spaghetti squash with colorful spring vegetables and a light, flavorful sauce.
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 4

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.

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