Spaghetti Squash Primavera with Lemon Garlic Sauce

A vibrant dish with roasted spaghetti squash and fresh vegetables, brought together by a zesty lemon garlic sauce.

Ingredients

• 1 spaghetti squash
• 2 tablespoons olive oil
• 1 red bell pepper, julienned
• 1 zucchini, julienned
• 1 yellow squash, julienned
• 1 cup cherry tomatoes, halved
• 2 cloves garlic, minced
• 1 lemon juice and zest
• 1/4 cup fresh basil, chopped
• 1/4 cup parmesan cheese, grated
• to taste salt and pepper

Instructions

1. Preheat your oven to 400°F (200°C).
2. Cut the spaghetti squash in half lengthwise and remove the seeds.
3. Brush the cut sides of the squash with 1 tablespoon of olive oil and season with salt and pepper.
4. Place the squash halves cut side down on a baking sheet and roast for 30-40 minutes until tender.
5. While the squash is roasting, heat the remaining olive oil in a large skillet over medium heat.
6. Add the minced garlic and sauté until fragrant, about 1 minute.
7. Add the red bell pepper, zucchini, and yellow squash to the skillet and cook for 5-7 minutes until the vegetables are tender.
8. Stir in the cherry tomatoes and cook for another 2 minutes.
9. Add the lemon juice and zest to the skillet, and mix well.
10. Use a fork to shred the roasted spaghetti squash into strands and add them to the skillet, tossing to combine.
11. Remove from heat and stir in the fresh basil and parmesan cheese.
12. Season with additional salt and pepper if needed and serve warm.

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