Looking for a light yet satisfying dish that bursts with color and flavor? This Vibrant Spaghetti Squash Primavera is an excellent choice! Packed with fresh vegetables and a hint of garlic, it’s a delightful meal that celebrates seasonal produce. Whether you’re a long-time vegetarian or simply seeking a healthy option, this recipe is bound to impress.
Imagine a dish where the tender strands of spaghetti squash intertwine with colorful bell peppers, zucchini, and cherry tomatoes, all tossed in a light olive oil and garlic sauce. It’s not just a meal; it’s a feast for the eyes and the palate.
A Healthy Twist on Classic Primavera
This Spaghetti Squash Primavera is a fresh and nutritious dish that highlights the natural sweetness of the vegetables. The squash’s mild flavor pairs beautifully with the vibrant veggies, making for a satisfying meal that’s both hearty and refreshing.
Ingredients
- 1 medium spaghetti squash
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 medium zucchini, sliced
- 1 cup cherry tomatoes, halved
- Salt and pepper to taste
- Fresh basil for garnish
- Parmesan cheese for serving (optional)
Instructions
- Prepare the Squash: Preheat the oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise and scoop out the seeds. Drizzle with olive oil and season with salt and pepper. Place cut-side down on a baking sheet and roast for 30-40 minutes, until tender.
- Sauté the Vegetables: In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for 1 minute until fragrant. Add the sliced bell peppers and zucchini, cooking for 5-7 minutes until they soften. Stir in the cherry tomatoes and cook for another 2-3 minutes.
- Combine and Serve: Once the squash is done, use a fork to scrape out the strands into a bowl. Mix the spaghetti squash with the sautéed vegetables, adjusting seasoning as needed. Serve warm, garnished with fresh basil and a sprinkle of Parmesan cheese if desired.
Cook and Prep Times
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
Nutrition Information
- Servings: 4 plates
- Calories: 150kcal
- Fat: 7g
- Protein: 3g
- Carbohydrates: 20g
