Description
A delightful dish celebrating fresh vegetables in a low-carb pasta alternative.
Ingredients
Scale
- 1 medium spaghetti squash
- 2 tablespoons olive oil (extra for drizzling)
- 1 bell pepper, diced (red or yellow)
- 1 zucchini, diced
- 1 cup cherry tomatoes, halved
- 2 cloves garlic, minced
- Salt and pepper to taste
- Fresh basil for garnish
- Parmesan cheese for serving (optional)
Instructions
- Preheat your oven to 400°F (200°C).
- Cut the spaghetti squash in half lengthwise and scoop out the seeds. Drizzle the cut sides with olive oil and season with salt and pepper.
- Place the squash cut-side down on a baking sheet. Roast in the oven for about 40 minutes, until fork-tender.
- Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the diced bell pepper and zucchini, followed by the minced garlic. Sauté until the veggies are tender, about 5 to 7 minutes.
- Toss in the halved cherry tomatoes, cooking for another 2 to 3 minutes until they soften slightly.
- Once the spaghetti squash is cooked, use a fork to scrape the insides into spaghetti-like strands. Combine the sautéed veggies with the squash and give it a good toss to mix everything up.
- Serve warm, garnished with fresh basil and a sprinkle of Parmesan cheese if desired.
Notes
Customize the recipe with seasonal vegetables and serve with balsamic reduction or toasted nuts.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg
Keywords: spaghetti squash, primavera, vegetarian, healthy, low-carb, easy recipe