Whole30 Spaghetti with Fresh Vegetables
Transform your weeknight dinners with this vibrant and nutritious Whole30 Spaghetti with Fresh Vegetables recipe! Featuring roasted spaghetti squash as a wholesome, gluten-free alternative to traditional pasta, this dish is packed with colorful, sautéed vegetables like zucchini, bell pepper, and cherry tomatoes. The addition of baby spinach and aromatic herbs—fresh basil, parsley, and Italian seasoning—infuses every bite with irresistible freshness and flavor. Perfect for those following Whole30 or looking for a light yet satisfying meal, this recipe is easy to prepare and ready in under an hour. Serve it warm and enjoy a dish that’s as healthy as it is delicious!
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Recipe Information
Ingredients
- 1 large Spaghetti squash
- 2 tablespoons Olive oil
- 1 medium, diced Onion
- 3 minced Garlic cloves
- 1 medium, diced Zucchini
- 1 cup, halved Cherry tomatoes
- 1 medium, diced Bell pepper
- 2 cups Baby spinach
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 1 teaspoon Italian seasoning
- 0.25 teaspoon Crushed red pepper flakes
- 0.25 cup, chopped Fresh basil
- 0.25 cup, chopped Fresh parsley
Instructions
Preheat your oven to 400°F (200°C).
Cut the spaghetti squash in half lengthwise and scoop out the seeds. Drizzle 1 tablespoon of olive oil over the cut sides and sprinkle 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 scraped into spaghetti-like 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 onion and sauté for 3 minutes, or until softened. Add the minced garlic and cook for an additional 30 seconds or until fragrant.
Stir in the diced zucchini, cherry tomatoes, and bell pepper. Cook for about 5-7 minutes, or until the vegetables are tender and slightly caramelized.
Add the baby spinach to the skillet and cook for 1-2 minutes, or until wilted. Season the vegetable mixture with salt, black pepper, Italian seasoning, and crushed red pepper flakes. Stir to combine.
Once the spaghetti squash is done roasting, use a fork to scrape the flesh into long strands. Transfer the squash strands to a large mixing bowl.
Add the cooked vegetable mixture to the bowl with the spaghetti squash and toss gently to combine.
Serve warm, garnished with chopped fresh basil and parsley for a burst of flavor and freshness.
Nutrition Facts
Calories |
1068 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 63.2 g | 81% | |
| Saturated Fat | 13.5 g | 68% | |
| Polyunsaturated Fat | 13.4 g | ||
| Cholesterol | 24 mg | 8% | |
| Sodium | 5954 mg | 259% | |
| Total Carbohydrate | 124.1 g | 45% | |
| Dietary Fiber | 27.4 g | 98% | |
| Total Sugars | 57.3 g | ||
| Protein | 17.0 g | 34% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 461 mg | 35% | |
| Iron | 10.0 mg | 56% | |
| Potassium | 2803 mg | 60% | |
*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.
