Spaghetti Squash Primavera is a delightful dish that substitutes traditional pasta with nutrient-rich spaghetti squash. This recipe blends seasonal vegetables with a light and flavorful sauce, creating an enjoyable meal for both vegetarians and vegans. The preparation is straightforward, and the dish presents vibrant colors that attract both the eyes and the taste buds. Whether you desire a light lunch or a colorful dinner, Spaghetti Squash Primavera is a versatile option sure to become a staple in your meal choices.
Ingredients
- 1 medium spaghetti squash
- 2 cups cherry tomatoes, halved
- 1 cup broccoli florets
- 1/2 cup bell peppers, thinly sliced
- 1 cup zucchini, diced
- 1/4 cup basil leaves, chopped
- 2 cloves garlic, minced
- 1/4 cup olive oil
Instructions
- Preheat the oven to 400°F (200°C).
- Cut the spaghetti squash in half lengthwise and scoop out the seeds.
- Place the squash halves cut side down on a baking sheet and roast for 40-45 minutes or until tender.
- While the squash is roasting, heat olive oil in a large pan over medium heat.
- Add garlic to the pan and sauté for 1 minute until fragrant.
- Stir in cherry tomatoes, broccoli, bell peppers, and zucchini. Cook for 5-7 minutes until vegetables are tender.
- Use a fork to scrape the spaghetti squash into strands and add them to the pan with the vegetables.
- Toss everything together and cook for an additional 2-3 minutes.
- Season with salt, pepper, and fresh basil before serving.
Keywords: Vegetarian, Vegan, Nutritious, Main Dish, Italian
Spice Rack: Garlic Powder, Basil
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