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.
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.
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.
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.
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.
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.
4 servings