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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.
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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.