A vibrant and wholesome dish, Spaghetti Squash Primavera is a gluten-free, low-carb alternative to traditional pasta. Roasted spaghetti squash strands are tossed with a colorful array of sautéed vegetables, fresh herbs, and a light garlic-parmesan sauce for a satisfying and nutrient-packed meal.
Yields 4 Servings Servings Quarter (1 Serving) Half (2 Servings) Default (4 Servings) Double (8 Servings) Triple (12 Servings) Prep Time 20 minsCook Time 45 minsTotal Time 1 hr 5 minsFor the Spaghetti Squash
1 large spaghetti squash (about 3 lbs)
2 tbsp olive oil
Salt and black pepper, to taste
For the Primavera Sauce
2 tbsp olive oil
1 small red onion, thinly sliced
2 cloves garlic, minced
1 red bell pepper, julienned
1 yellow bell pepper, julienned
1 zucchini, thinly sliced
1 cup cherry tomatoes, halved
1 cup broccoli florets
½ cup vegetable broth
¼ cup grated Parmesan cheese (optional for vegan)
¼ cup fresh basil, chopped
1 tbsp lemon juice
½ tsp dried oregano
½ tsp red pepper flakes (optional, for heat)
Salt and pepper, to taste
Prepare the Spaghetti Squash
1
Preheat the oven to 400°F (200°C).
Slice the spaghetti squash in half lengthwise and scoop out the seeds.
Drizzle the insides with olive oil and season with salt and pepper.
Place the squash halves cut-side down on a baking sheet lined with parchment paper.
Roast for 35-45 minutes or until the squash is tender and the strands easily pull away with a fork.
Let cool slightly, then use a fork to shred the flesh into spaghetti-like strands.
Set aside and keep warm.
Sauté the Vegetables
2
In a large skillet, heat 2 tbsp olive oil over medium heat.
Add the red onion and sauté for 3-4 minutes until softened.
Add minced garlic and cook for another 1-2 minutes until fragrant.
Add the bell peppers, zucchini, broccoli, and cherry tomatoes.
Sauté for 6-8 minutes , or until the vegetables are tender-crisp.
Make the Sauce
3
Pour in the vegetable broth and stir to deglaze the pan.
Stir in lemon juice, oregano, and red pepper flakes.
Simmer for 2-3 minutes until the liquid slightly reduces.
Add the shredded spaghetti squash to the skillet and toss to combine.
Fold in the Parmesan cheese (if using) and fresh basil.
Season with additional salt and pepper to taste.
Serve
4
Transfer the Spaghetti Squash Primavera to a serving platter.
Garnish with extra Parmesan cheese, fresh basil, and a squeeze of lemon.
Serve immediately, either as a main dish or a side.
Tips and Variations
5
For Vegan: Omit the Parmesan or use nutritional yeast for a cheesy flavor.
Add Protein: Include grilled chicken, shrimp, or chickpeas for added protein.
Make It Creamy: Add 1/4 cup coconut milk or heavy cream for a richer sauce.
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating: Reheat in a skillet over medium heat, adding a splash of broth to prevent drying out.
Ingredients For the Spaghetti Squash
1 large spaghetti squash (about 3 lbs)
2 tbsp olive oil
Salt and black pepper, to taste
For the Primavera Sauce
2 tbsp olive oil
1 small red onion, thinly sliced
2 cloves garlic, minced
1 red bell pepper, julienned
1 yellow bell pepper, julienned
1 zucchini, thinly sliced
1 cup cherry tomatoes, halved
1 cup broccoli florets
½ cup vegetable broth
¼ cup grated Parmesan cheese (optional for vegan)
¼ cup fresh basil, chopped
1 tbsp lemon juice
½ tsp dried oregano
½ tsp red pepper flakes (optional, for heat)
Salt and pepper, to taste
Directions Prepare the Spaghetti Squash
1
Preheat the oven to 400°F (200°C).
Slice the spaghetti squash in half lengthwise and scoop out the seeds.
Drizzle the insides with olive oil and season with salt and pepper.
Place the squash halves cut-side down on a baking sheet lined with parchment paper.
Roast for 35-45 minutes or until the squash is tender and the strands easily pull away with a fork.
Let cool slightly, then use a fork to shred the flesh into spaghetti-like strands.
Set aside and keep warm.
Sauté the Vegetables
2
In a large skillet, heat 2 tbsp olive oil over medium heat.
Add the red onion and sauté for 3-4 minutes until softened.
Add minced garlic and cook for another 1-2 minutes until fragrant.
Add the bell peppers, zucchini, broccoli, and cherry tomatoes.
Sauté for 6-8 minutes , or until the vegetables are tender-crisp.
Make the Sauce
3
Pour in the vegetable broth and stir to deglaze the pan.
Stir in lemon juice, oregano, and red pepper flakes.
Simmer for 2-3 minutes until the liquid slightly reduces.
Add the shredded spaghetti squash to the skillet and toss to combine.
Fold in the Parmesan cheese (if using) and fresh basil.
Season with additional salt and pepper to taste.
Serve
4
Transfer the Spaghetti Squash Primavera to a serving platter.
Garnish with extra Parmesan cheese, fresh basil, and a squeeze of lemon.
Serve immediately, either as a main dish or a side.
Tips and Variations
5
For Vegan: Omit the Parmesan or use nutritional yeast for a cheesy flavor.
Add Protein: Include grilled chicken, shrimp, or chickpeas for added protein.
Make It Creamy: Add 1/4 cup coconut milk or heavy cream for a richer sauce.
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating: Reheat in a skillet over medium heat, adding a splash of broth to prevent drying out.
Spaghetti Squash Primavera
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