Description
Spaghetti Squash Primavera is a vibrant and healthy dish that brings the freshness of garden vegetables to your table. This colorful meal features tender spaghetti squash tossed with sautéed bell peppers, zucchini, and cherry tomatoes, all drizzled in olive oil and topped with fresh basil and Parmesan cheese. Perfect for impressing guests or enjoying a cozy weeknight dinner, this recipe is not only delicious but also easy to prepare.
Ingredients
Scale
- 1 medium spaghetti squash
- 1 cup bell peppers (mixed colors), diced
- 1 cup zucchini, diced
- 1 cup cherry tomatoes, halved
- 2 tbsp extra virgin olive oil
- 2 garlic cloves, minced
- ¼ cup fresh basil, chopped
- ¼ cup Parmesan cheese, grated
- Salt and pepper to taste
Instructions
- Preheat oven to 400°F (200°C).
- Halve the spaghetti squash lengthwise and scoop out seeds. Drizzle with olive oil, season with salt and pepper, and place cut-side down on a baking sheet.
- Roast for 30-40 minutes until tender; test doneness by piercing with a fork.
- While the squash roasts, heat remaining olive oil in a skillet over medium heat. Sauté minced garlic for 30 seconds until fragrant.
- Add bell peppers and zucchini; cook until soft yet vibrant.
- Stir in cherry tomatoes; cook until they burst and release juices.
- Scrape spaghetti squash strands into a bowl and combine with sautéed vegetables in the skillet.
- Toss gently, then serve topped with fresh basil and Parmesan cheese.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bowl (250g)
- Calories: 180
- Sugar: 5g
- Sodium: 250mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 5g
- Protein: 5g
- Cholesterol: 10mg