Description
A vibrant and flavorful dish featuring roasted spaghetti squash and a medley of fresh vegetables, perfect for a light, vegetable-forward meal.
Ingredients
Scale
- 1 medium spaghetti squash
- 2 tablespoons olive oil
- 1 bell pepper, diced
- 1 zucchini, sliced
- 1 carrot, sliced
- 1 cup cherry tomatoes, halved
- 2 cloves garlic, minced
- Salt and pepper to taste
- Fresh basil for garnish
Instructions
- Preheat your oven to 400°F (200°C).
- Slice the spaghetti squash in half lengthwise and remove the seeds.
- Brush the insides of the squash with olive oil and season with salt and pepper.
- Place the squash cut-side down on a baking sheet and roast for about 30-35 minutes.
- While the spaghetti squash roasts, gather the vegetables.
- Dice the bell pepper, slice the zucchini and carrot, and halve the cherry tomatoes.
- Heat a skillet over medium heat and add the remaining olive oil.
- Toss in the minced garlic and sauté for about 1 minute until fragrant.
- Add the diced bell pepper, zucchini, and carrot, cooking for 5-7 minutes.
- Include the cherry tomatoes and cook for an additional 2-3 minutes until slightly blistered.
- Combine the roasted spaghetti squash strands with the sautéed vegetables and toss gently.
- Garnish with fresh basil before serving.
Notes
For extra richness, finish with a drizzle of olive oil or a squeeze of lemon juice. Store leftovers in an airtight container for 3-4 days.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 0mg
Keywords: spaghetti squash, primavera, vegetarian, healthy recipe