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To create this colorful dish, you will need: - 1 medium spaghetti squash - 1 tablespoon olive oil - 1 red bell pepper, sliced - 1 yellow bell pepper, sliced - 1 zucchini, sliced into half-moons - 1 cup cherry tomatoes, halved - 1 small onion, chopped - 2 garlic cloves, minced - 1 teaspoon Italian seasoning - Salt and pepper to taste - Fresh basil leaves, for garnish - Grated Parmesan cheese, for serving (optional) These ingredients offer a mix of flavors and colors, making your meal both tasty and vibrant. You can enhance your dish with these optional ingredients: - Spinach or kale for extra greens - Mushrooms for a deeper taste - Red pepper flakes for heat - Lemon juice for brightness These additions can help you customize the dish to fit your taste. Each serving of Spaghetti Squash Primavera is packed with nutrients. Here’s what you get: - Calories: 150 - Protein: 4g - Carbohydrates: 25g - Fiber: 5g - Fat: 5g This meal is low in calories and rich in fiber, making it a healthy choice. Enjoy the full recipe for a delightful cooking experience! First, preheat your oven to 400°F (200°C). This step is key for roasting. Next, take your medium spaghetti squash and slice it in half lengthwise. Use a spoon to scoop out the seeds; make sure it’s clean. Drizzle olive oil inside each half. Don't forget to add salt and pepper for taste. Place the halves cut-side down on a baking sheet. Roast the squash for 30-40 minutes. When it’s done, you should easily shred the flesh with a fork. While the squash roasts, heat a tablespoon of olive oil in a large skillet over medium heat. Add the chopped onion and minced garlic. Sauté them for 2-3 minutes until they become soft and fragrant. Now, stir in the sliced bell peppers and zucchini. Cook them for about 5-7 minutes until they soften. Then, add the halved cherry tomatoes and Italian seasoning. Cook for another 3-4 minutes until the tomatoes burst. Season the mixture with salt and pepper to taste. Once the spaghetti squash is cool enough to handle, use a fork to scrape the flesh into strands. Combine these strands with the sautéed vegetables in the skillet. Toss everything together well. Serve immediately, garnished with fresh basil leaves. If you want extra flavor, sprinkle some grated Parmesan cheese on top. For the full recipe, check out the details above. Enjoy your healthy and colorful meal! To choose the best spaghetti squash, look for a firm one. It should feel heavy for its size. Check for smooth skin without soft spots. A vibrant yellow color means it's ripe. Avoid any squash with bruises or blemishes. You want a squash that feels solid and fresh. When cooking vegetables, keep the heat moderate. A hot pan helps to sauté them well. Start with onions and garlic; they build flavor fast. Add bell peppers and zucchini next. Stir them often to avoid burning. Cook until they are bright and tender. Finally, toss in the cherry tomatoes. They should burst and add nice flavor. For serving, use a big plate to show off the colors. Garnish with fresh basil leaves to add a pop of green. If you like cheese, sprinkle some grated Parmesan on top. This adds richness to the dish. You can also serve it with crusty bread on the side. For a light meal, pair it with a green salad. I suggest a lemon vinaigrette for a fresh touch. You can find the full recipe online for more tips! {{image_2}} You can add chickpeas or tofu for protein. Chickpeas are tasty and packed with fiber. Just rinse and drain them before adding to your dish. Tofu also works well. Press it to remove excess water. Cut it into cubes and sauté until golden. This adds a nice texture and extra nutrients. Feel free to swap in different vegetables. Broccoli, spinach, or asparagus bring great flavors. You can also use carrots for a sweet crunch. Just remember to cut them into small pieces for even cooking. Mixing colors makes your dish look pretty and appetizing. Change up the seasonings to keep it exciting. Try adding red pepper flakes for heat or lemon zest for brightness. Fresh herbs like parsley or cilantro can add freshness too. Experiment with your favorite spices, like cumin or paprika, to create new tastes. These small tweaks can make a big difference in flavor. For the full recipe, check out the main article. To keep your Spaghetti Squash Primavera fresh, store it in an airtight container. Let it cool first. Place it in the fridge. It will stay good for about 3 to 5 days. If you want to enjoy it later, consider freezing it. When you're ready to eat your leftovers, reheat them gently. Use the stovetop or microwave. If using the stovetop, add a splash of water or olive oil to keep it moist. Heat it on low to avoid drying out the dish. Stir often for even heating. If using a microwave, cover it loosely to trap in some steam. This keeps the flavors fresh. If you want to freeze Spaghetti Squash Primavera, follow these steps. First, make sure it’s completely cool. Divide it into single servings for easy reheating. Use freezer-safe bags or containers. Label them with the date. The dish can last up to 3 months in the freezer. When you're ready to eat, thaw it overnight in the fridge before reheating. This helps maintain its taste and texture. To cook spaghetti squash, you need about 30 to 40 minutes in the oven. Preheat your oven to 400°F (200°C). Slice the squash in half and scoop out the seeds. Place it cut-side down on a baking sheet. Roast until the flesh is soft and can be shredded easily. Yes, you can make Spaghetti Squash Primavera ahead of time. Cook the squash and vegetables, then store them in the fridge. When you are ready to eat, just reheat and mix them together. This dish stays tasty for about 3 days in the fridge. Great side dishes include a fresh salad or garlic bread. A light soup can also pair well. You can even serve it with grilled chicken or fish for extra protein. These options complement the flavors of the spaghetti squash nicely. Check out the Full Recipe for more ideas on how to enjoy this dish! Spaghetti Squash Primavera is easy to make and full of flavor. We covered key ingredients, cooking steps, and tips for selection. You can customize the dish with proteins or different veggies. Don’t forget how to store leftovers for later use. This dish offers a healthy alternative that even kids may enjoy. Now, get creative and try your own variations! Enjoy a balanced meal that tastes great and makes you feel good. You’ll love the results when you put this dish on your table.

Spaghetti Squash Primavera

Discover a deliciously healthy twist on pasta with this Spaghetti Squash Primavera recipe! This vibrant dish combines roasted spaghetti squash and colorful vegetables like bell peppers, zucchini, and cherry tomatoes, all tossed in Italian seasoning for a burst of flavor. Perfect for a nutritious meal, this recipe is easy to follow and ready in under an hour. Click to explore the full recipe and bring this fresh, veggie-packed delight to your table!
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Ingredients
  

1 medium spaghetti squash

1 tablespoon olive oil

1 red bell pepper, sliced

1 yellow bell pepper, sliced

1 zucchini, sliced into half-moons

1 cup cherry tomatoes, halved

1 small onion, chopped

2 garlic cloves, minced

1 teaspoon Italian seasoning

Salt and pepper to taste

Fresh basil leaves, for garnish

Grated Parmesan cheese, for serving (optional)

Instructions
 

Preheat your oven to 400°F (200°C).

    Carefully slice the spaghetti squash in half lengthwise and scoop out the seeds.

      Drizzle the inside of each squash half with olive oil and sprinkle with salt and pepper. Place cut-side down on a baking sheet.

        Roast the squash in the preheated oven for about 30-40 minutes or until the flesh can be easily shredded with a fork.

          While the squash is roasting, heat a tablespoon of olive oil in a large skillet over medium heat.

            Add the chopped onion and garlic, sautéing for 2-3 minutes until softened and fragrant.

              Stir in the sliced bell peppers and zucchini. Cook for about 5-7 minutes until the vegetables begin to soften.

                Add the cherry tomatoes and Italian seasoning to the skillet. Cook for an additional 3-4 minutes until the tomatoes burst and release their juices.

                  Season the vegetable mixture with salt and pepper.

                    Once the spaghetti squash is done, remove it from the oven and let it cool slightly. Use a fork to scrape the flesh into spaghetti-like strands.

                      Combine the spaghetti squash strands with the sautéed vegetables in the skillet and toss to combine.

                        Serve immediately, garnished with fresh basil leaves and a sprinkle of Parmesan cheese if desired.

                          Prep Time: 15 minutes | Total Time: 55 minutes | Servings: 4