Spaghetti Squash Primavera
Transform your dinner routine with Spaghetti Squash Primavera, a vibrant, healthy twist on a classic Italian favorite. This recipe combines the delicate, noodle-like strands of roasted spaghetti squash with an array of colorful, sautéed vegetables, including zucchini, cherry tomatoes, red bell peppers, and broccoli, all seasoned with garlic and fragrant Italian herbs. Finished with a sprinkle of grated Parmesan, fresh parsley, and a zesty hint of lemon juice, this dish bursts with fresh, garden-inspired flavors. Perfect as a light vegetarian main or a flavorful side, Spaghetti Squash Primavera is gluten-free, nutrient-packed, and ready to impress. Whether you're seeking a low-carb pasta alternative or a satisfying way to elevate your veggie game, this recipe is sure to deliver.
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Recipe Information
Ingredients
- 1 large Spaghetti squash
- 3 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 2 cups Cherry tomatoes
- 1 medium, diced Zucchini
- 1 medium, diced Yellow squash
- 1 diced Red bell pepper
- 1.5 cups Broccoli florets
- 4 minced Garlic cloves
- 1 teaspoon Dried Italian seasoning
- 0.25 cup Grated Parmesan cheese
- 2 tablespoons, chopped Fresh parsley
- 1 tablespoon Lemon juice
Instructions
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or foil.
Carefully slice the spaghetti squash in half lengthwise and remove the seeds. Drizzle 1 tablespoon of olive oil over the cut sides and sprinkle with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper.
Place the squash halves cut-side down on the baking sheet. Roast in the preheated oven for 40-50 minutes, or until the squash is tender and can be easily shredded into strands with a fork.
While the squash is roasting, heat 2 tablespoons of olive oil in a large skillet over medium heat.
Add the garlic and sauté for 1 minute, or until fragrant. Add the cherry tomatoes, zucchini, yellow squash, red bell pepper, and broccoli. Sprinkle with the remaining 1/2 teaspoon of salt, 1/4 teaspoon of black pepper, and the Italian seasoning.
Cook the vegetables for 8-10 minutes, stirring occasionally, until they are tender and slightly caramelized.
Remove the spaghetti squash from the oven and let it cool for 5-10 minutes. Using a fork, scrape the flesh to create spaghetti-like strands and transfer them to the skillet with the vegetables.
Toss the spaghetti squash and vegetables together until well combined. Stir in the grated Parmesan cheese, fresh parsley, and lemon juice.
Taste and adjust seasoning as needed. Serve warm, garnished with additional Parmesan cheese or parsley if desired.
Nutrition Facts
Calories |
654 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 40.4 g | 52% | |
| Saturated Fat | 10.1 g | 51% | |
| Polyunsaturated Fat | 8.8 g | ||
| Cholesterol | 25 mg | 8% | |
| Sodium | 1971 mg | 86% | |
| Total Carbohydrate | 74.5 g | 27% | |
| Dietary Fiber | 17.7 g | 63% | |
| Total Sugars | 30.3 g | ||
| Protein | 12.6 g | 25% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 318 mg | 24% | |
| Iron | 5.1 mg | 28% | |
| Potassium | 1651 mg | 35% | |
*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.
