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–+ servings

Spaghetti Squash Primavera

A delicious and healthy vegan dish featuring spaghetti squash and fresh vegetables.
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Preparation Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Course: Main Course
Cuisine: Italian
Servings: 4 servings
Calories: 150 kcal

Ingredients 

Main Ingredients

  • 1 medium spaghetti squash
  • 2 tablespoons olive oil
  • 1 red bell pepper, sliced
  • 1 yellow bell pepper, sliced
  • 1 zucchini, sliced
  • 1 cup cherry tomatoes, halved
  • 3 cloves garlic, minced
  • Salt and pepper to taste
  • Fresh basil for garnish

Instructions 

  1. Preheat oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise and scoop out the seeds.
  2. Drizzle the cut sides with 1 tablespoon of olive oil and season with salt and pepper. Place cut side down on a baking sheet and roast for 40-45 minutes until tender.
  3. While the squash is roasting, heat the remaining olive oil in a large skillet over medium heat. Add the garlic and cook until fragrant.
  4. Add the bell peppers, zucchini, and cherry tomatoes. Sauté until the vegetables are tender.
  5. Once the squash is done, use a fork to scrape out the strands and add them to the skillet. Toss everything together and season with salt and pepper.
  6. Garnish with fresh basil before serving.

Nutritional Value

Calories: 150kcal | Carbohydrates: 20g | Protein: 3g | Fat: 7g | Saturated Fat: 1g | Sodium: 150mg | Potassium: 500mg | Fiber: 4g | Sugar: 8g | Vitamin A: 800IU | Vitamin C: 60mg | Calcium: 50mg | Iron: 1mg

Keywords

Primavera, Spaghetti Squash, Vegan
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