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spaghetti-squash-primavera-recipe

Spaghetti Squash Primavera

A healthy and colorful dish featuring spaghetti squash and fresh vegetables.
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Preparation Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Course: Main Course
Cuisine: Italian
Servings: 4 servings
Calories: 150 kcal

Ingredients 

Main Ingredients

  • 1 Spaghetti squash medium-sized
  • 2 tablespoon Olive oil
  • 1 Red bell pepper sliced
  • 1 Zucchini sliced
  • 1 Yellow squash sliced
  • 1 cup Cherry tomatoes halved
  • 2 cloves Garlic minced
  • 1 teaspoon Dried oregano
  • 1 teaspoon Dried basil
  • to taste Salt and pepper
  • ¼ cup Parmesan cheese grated, optional

Instructions 

  1. Preheat the oven to 400°F (200°C).
  2. Cut the spaghetti squash in half lengthwise and scoop out the seeds.
  3. Drizzle the cut sides with 1 tablespoon of olive oil and place face down on a baking sheet. Roast for 40-45 minutes.
  4. While the squash is roasting, heat 1 tablespoon of olive oil in a large skillet over medium heat.
  5. Add the bell pepper, zucchini, yellow squash, and cherry tomatoes. Cook until tender, about 5-7 minutes.
  6. Add the garlic, oregano, basil, salt, and pepper. Cook for another 2 minutes.
  7. Once the squash is done, use a fork to scrape out the strands.
  8. Toss the squash strands with the cooked vegetables. Serve with grated Parmesan if desired.

Nutritional Value

Calories: 150kcal | Carbohydrates: 20g | Protein: 4g | Fat: 7g | Saturated Fat: 1g | Sodium: 50mg | Potassium: 450mg | Fiber: 4g | Sugar: 6g | Vitamin A: 500IU | Vitamin C: 30mg | Calcium: 60mg | Iron: 1mg

Keywords

Healthy, Vegetarian
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