Confetti Spaghetti Squash
Bright, vibrant, and packed with wholesome veggies, Confetti Spaghetti Squash is a delightful low-carb twist on classic pasta dishes. This recipe starts with roasted spaghetti squash, its tender strands forming the perfect base for a medley of colorful vegetables like red and yellow bell peppers, zucchini, cherry tomatoes, and baby spinach. Infused with flavors of sautéed garlic and a sprinkle of optional red pepper flakes for a subtle kick, this dish is both comforting and nutritious. Topped with a light garnish of Parmesan cheese and fresh parsley, it’s an irresistible mix of flavor and freshness. Quick to prepare in under an hour, this gluten-free, vegetarian recipe is ideal as a satisfying main course or a vibrant side dish for any occasion.
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Recipe Information
Ingredients
- 1 medium spaghetti squash
- 2 tablespoons olive oil
- 1 medium, diced red bell pepper
- 1 medium, diced yellow bell pepper
- 1 medium, diced zucchini
- 0.5 medium, diced red onion
- 3 cloves, minced garlic
- 1 cup, halved cherry tomatoes
- 2 cups, packed baby spinach
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 teaspoon red pepper flakes (optional)
- 0.25 cup grated Parmesan cheese (optional for garnish)
- 2 tablespoons, chopped (optional garnish) fresh parsley
Instructions
Preheat your oven to 400°F (200°C).
Using a sharp knife, carefully cut the spaghetti squash in half lengthwise. Scoop out the seeds with a spoon.
Drizzle 1 tablespoon of olive oil over the cut sides of the squash. Season with a pinch of salt and pepper.
Place the squash halves cut side down on a baking sheet lined with parchment paper. Roast in the oven for 35-40 minutes, or until the flesh is tender and easily pulls into strands with a fork.
While the squash is roasting, heat the remaining 1 tablespoon of olive oil in a large skillet over medium heat.
Add the diced red bell pepper, yellow bell pepper, zucchini, and red onion to the skillet. Sauté for 5-7 minutes until the vegetables are softened.
Stir in the minced garlic and cook for an additional 1-2 minutes until fragrant.
Add the cherry tomatoes to the skillet and cook for 2-3 minutes until slightly softened. Stir in the baby spinach and allow it to wilt, about 1-2 minutes.
Season the vegetable mixture with the remaining salt, black pepper, and red pepper flakes (if using). Remove the skillet from heat.
Once the spaghetti squash is done roasting, let it cool slightly, then use a fork to scrape the flesh into spaghetti-like strands.
Add the roasted spaghetti squash strands to the skillet with the vegetables and toss to combine.
Taste and adjust the seasoning as needed.
Serve warm, garnished with grated Parmesan cheese and fresh parsley, if desired.
Nutrition Facts
Calories |
151 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 9.9 g | 13% | |
| Saturated Fat | 2.2 g | 11% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 5 mg | 2% | |
| Sodium | 660 mg | 29% | |
| Total Carbohydrate | 13.2 g | 5% | |
| Dietary Fiber | 3.3 g | 12% | |
| Total Sugars | 6.2 g | ||
| Protein | 4.6 g | 9% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 109 mg | 8% | |
| Iron | 1.5 mg | 9% | |
| Potassium | 388 mg | 8% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
