Spaghetti Squash Primavera
Logan Keen
6 months ago
A delicious and healthy alternative to traditional pasta primavera, this dish features spaghetti squash as the star ingredient. Packed with colorful vegetables and a light sauce, it's a perfect meal for a light and satisfying dinner.
Cooking Time
1 hour
Serving Size
4 servings
Nutrition Per Serving
Cal
220
Protein
6g
Fat
14g
Sat Fat
3g
Carbs
20g
Chole
5mg
Fiber
5g
Sugar
8g
Sodium
320mg
Ingredients
- 1 medium spaghetti squash
- 1 cup cherry tomatoes, halved
- 1 zucchini, sliced
- 1 yellow bell pepper, sliced
- 1/2 cup sliced mushrooms
- 2 cloves garlic, minced
- 1/4 cup olive oil
- 1/4 cup grated Parmesan cheese
- Salt and pepper to taste
Instructions
- Preheat the oven to 400°F.
- Cut the spaghetti squash in half lengthwise and scoop out the seeds.
- Place the squash halves cut side down on a baking sheet and roast for 40-45 minutes, or until tender.
- While the squash is roasting, heat the olive oil in a large skillet over medium heat.
- Add the garlic and cook for 1-2 minutes, until fragrant.
- Add the cherry tomatoes, zucchini, bell pepper, and mushrooms to the skillet.
- Cook for 5-7 minutes, or until the vegetables are tender.
- Use a fork to scrape the spaghetti squash into strands.
- Add the squash to the skillet with the vegetables and toss to combine.
- Season with salt and pepper to taste.
- Sprinkle with Parmesan cheese before serving.
How does this recipe look?
Find your next favorite recipe with AI