Description
Spaghetti Squash Primavera is a low-carb and nutritious alternative to pasta, packed with fresh veggies and bursting with flavor. Learn how to make this dish and enjoy a healthy and delicious meal!
Ingredients
1 medium spaghetti squash
1 tablespoon olive oil
1 small yellow onion, diced
2 cloves garlic, minced
1 small yellow squash, diced
1 small zucchini, diced
1 red bell pepper, diced
1 cup cherry tomatoes, halved
1/4 cup fresh basil, chopped
Salt and pepper, to taste
Instructions
- Cut the spaghetti squash in half lengthwise and remove the seeds.
- Place the squash halves cut-side down on a baking sheet and bake for 35-40 minutes or until the squash is tender and easily pierced with a fork.
- While the squash is cooking, heat the olive oil in a large skillet over medium heat.
- Add the onion and garlic and cook until softened, about 3-4 minutes.
- Add the yellow squash, zucchini, and red bell pepper to the skillet and cook until tender, about 5-7 minutes.
- Add the cherry tomatoes and cook for an additional 2-3 minutes, or until the tomatoes are heated through.
- Once the spaghetti squash is cooked, use a fork to scrape the squash flesh into “noodles.”
- Add the spaghetti squash “noodles” to the skillet with the veggies and toss to combine.
- Season with salt and pepper, to taste, and garnish with fresh basil before serving.
Notes
When cooking Spaghetti Squash Primavera, here are some tips to help you achieve the best results:
1. Select a ripe spaghetti squash: Look for a squash that feels heavy for its size and has a firm skin without any soft spots or blemishes. The color should be a consistent yellow or golden hue.
2. Preparing the spaghetti squash: To easily cut the squash in half, pierce it with a knife a few times and microwave it for a couple of minutes. This will soften the skin slightly and make it easier to slice through. Scoop out the seeds and stringy pulp from the center using a spoon.
3. Roasting the squash: Brush the cut sides of the squash with olive oil and sprinkle with salt and pepper. Place the halves cut-side down on a baking sheet lined with parchment paper. Roast in a preheated oven at 400°F (200°C) for about 40-50 minutes or until the flesh is tender and easily shreds into strands.
4. Flavorful vegetable medley: Use a variety of colorful vegetables like bell peppers, zucchini, cherry tomatoes, broccoli, carrots, and mushrooms to create a vibrant and flavorful mix. Cut them into uniform-sized pieces to ensure even cooking.
5. Sautéing the vegetables: Start by sautéing the denser vegetables like carrots and broccoli first and then gradually add the softer ones like zucchini and cherry tomatoes. This helps to maintain the right texture and prevent overcooking.
6. Seasoning the dish: Add your favorite herbs and seasonings to enhance the flavors. Popular choices include garlic, basil, oregano, thyme, red pepper flakes, and a sprinkle of grated Parmesan cheese.
7. Combining the spaghetti squash and vegetables: Once the spaghetti squash strands are cooked, use a fork to scrape them into a bowl. Add the sautéed vegetables and toss gently to combine. Adjust the seasoning if needed.
8. Garnishing: Before serving, garnish the dish with fresh herbs like basil or parsley for a burst of freshness and a pop of color.
9. Serving and plating: Divide the Spaghetti Squash Primavera into individual plates or bowls. You can top it with additional grated Parmesan cheese or a drizzle of olive oil, if desired.
10. Experiment and personalize: Feel free to experiment with additional ingredients or variations to make the dish your own. You can add proteins like grilled chicken, shrimp, or tofu for a more substantial meal.
- Prep Time: 15 minutes
- Cook Time: 40 minutes