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Spaghetti Squash Primavera

Spaghetti Squash Primavera

Craving something fresh and vibrant? Spaghetti Squash Primavera is a delightful dish that combines healthy ingredients for an easy weeknight dinner. Bursting with flavors from seasonal vegetables, this dish is not only satisfying but also a feast for your eyes. Try it tonight for a taste of spring!
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Prep Time 10 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 20 minutes
Servings: 4 servings
Course: Dinner, Side Dishes
Cuisine: Italian
Calories: 240
Ingredients Equipment Method Notes

Ingredients
  

  • 2 pounds spaghetti squash
  • 2 teaspoons olive oil
  • 2 tablespoons olive oil
  • 1 cup carrots thinly sliced
  • 2 cups broccoli cut into small florets
  • 3/4 cup onion roughly chopped
  • 1 count red bell pepper diced
  • 4 teaspoons Italian seasoning
  • 1 teaspoon salt
  • 1 count lemon Juice of 1 or to taste
  • 1/2 cup cherry tomatoes halved
  • 3/4 cup Parmesan cheese grated
  • 1 count fresh basil for garnish

Equipment

  • Cutting Board
  • Frying pan
  • Grater
  • Wooden Spoon
  • Oven
  • Chef's Knife
  • Mixing Bowl
  • Baking Sheet

Method
 

  1. Preheat your oven to 400℉. Slice the squash in half and scoop out the seeds. Rub the inside with 2 teaspoons olive oil and a pinch of salt and place, cut sides down, onto a parchment-paper-lined baking sheet. Bake until fork-tender, about 50-60 minutes. Let cool.
  2. While the squash cools, heat the 2 tablespoons olive oil in a large pan over medium heat. Add the carrots and cook until tender, about 3 minutes. Add the broccoli, onion, and bell pepper and cook, stirring frequently, until fork-tender. I find it helps to cover the pan and stir every so often.
  3. Once the veggies are tender, scrape the spaghetti squash into the pan and add the Italian seasoning and salt. Stir until well mixed and the squash is heated through. Remove from heat and stir in the lemon juice.
  4. Divide between four plates and top with the tomatoes, cheese, and basil.
  5. DEVOUR.

Notes

These leftovers can be stored in an airtight container in the fridge for up to 3 days. If you want to prepare ahead, the squash can be roasted and refrigerated.