Spaghetti Squash Primavera
Easy A vibrant, low-carb, fiber-rich spaghetti squash loaded with tender vegetables, Italian seasoning, and Parmesan, finished with lemon juice and fresh basil for a flavorful, healthy, and satisfying main dish.
Equipment
- 1 large baking sheet
- 1 Chef’s Knife
- 1 Large Skillet
- Parchment Paper
- Cheese grater
Ingredients
- 2 pounds spaghetti squash 1 large
- 2 teaspoons olive oil
- 2 tablespoons olive oil
- 1 cup carrots thinly sliced
- 2 cups broccoli cut into small florets
- 3/4 cup onion roughly chopped
- 1 red bell pepper diced
- 4 teaspoons Italian seasoning
- 1 teaspoon salt
- Juice of 1 lemon
- 1/2 cup cherry tomatoes halved
- 3/4 cup Parmesan cheese grated
- Fresh basil for garnish
Instructions
- Preheat Oven and Prepare Squash: Begin by preheating your oven to 400°F (200°C) to ensure even roasting. Carefully slice the spaghetti squash in half lengthwise and use a spoon to scoop out all seeds and stringy pulp, creating a clean cavity for roasting. Lightly rub the cut sides with 2 teaspoons of olive oil and a pinch of salt to enhance flavor and prevent sticking.
- Roast Spaghetti Squash: Line a baking sheet with parchment paper and place the squash halves cut-side down on the sheet. Roast in the preheated oven for 50–60 minutes, or until a fork easily pierces the flesh, indicating the squash is tender and ready. Remove from the oven and allow to cool slightly, making it easier and safer to scrape into strands.
- Heat Olive Oil for Vegetables: While the squash is cooling, heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the thinly sliced carrots first and sauté for about 3 minutes until they begin to soften, releasing their natural sweetness.
- Sauté Remaining Vegetables: Add the broccoli florets, chopped onion, and diced red bell pepper to the skillet, stirring frequently to ensure even cooking. Cover the skillet occasionally and continue to cook until all vegetables are fork-tender but still vibrant, preserving texture and color.
- Combine Squash and Vegetables: Once the vegetables are tender, use a fork to scrape the roasted spaghetti squash into the skillet, creating noodle-like strands. Sprinkle in the Italian seasoning and 1 teaspoon of salt, stirring gently to mix flavors thoroughly and heat the squash evenly.
- Finish with Lemon and Tomatoes: Remove the skillet from heat and immediately stir in the juice of one fresh lemon to brighten the flavors. Add the halved cherry tomatoes, gently folding them into the mixture without breaking their shape, keeping the dish fresh and colorful.
- Garnish and Serve: Divide the spaghetti squash primavera evenly among four plates. Sprinkle each serving with freshly grated Parmesan cheese and garnish with torn basil leaves for aroma and visual appeal. Serve warm and enjoy a nutrient-packed, flavorful meal.
Notes
- For even cooking, choose a medium to large spaghetti squash with a uniform shape.
- Slice squash lengthwise carefully using a sharp chef’s knife to prevent accidents.
- Thinly slicing carrots ensures they cook quickly and evenly with other vegetables.
- Roast squash cut-side down to lock in moisture and enhance natural sweetness.
- Adjust Italian seasoning and salt according to personal taste or dietary needs.
- For a vegan version, omit Parmesan or use a plant-based alternative.
- Lemon juice added at the end brightens the dish and balances flavors.
- Serve immediately for best texture; squash strands may become mushy if reheated excessively.