Ingredients:

  • 1 medium spaghetti squash (about 2-3 pounds or 900-1350g)
  • 2 tablespoons olive oil (30ml)
  • Salt and pepper to taste
  • 1 small zucchini, diced (about 1 cup or 150g)
  • 1 bell pepper (red or yellow), diced (about 1 cup or 150g)
  • 1 small yellow onion, diced (about 1 cup or 150g)
  • 2 cloves garlic, minced
  • 1 cup cherry tomatoes, halved (about 150g)
  • Fresh basil, chopped (about 1/4 cup or 15g)
  • 1/2 teaspoon red pepper flakes (optional)
  • Grated Parmesan cheese (optional, for vegan omit)

Instructions:

  1. Preheat your oven to 400°F (200°C).
  2. Carefully cut the spaghetti squash in half lengthwise and scoop out the seeds. Drizzle olive oil on the cut sides and season with salt and pepper.
  3. Place the squash halves cut side down on a baking sheet. Roast for about 30-35 minutes or until tender (the skin should yield to gentle pressure).
  4. Heat a large skillet over medium heat and add a splash more olive oil. Toss in the onion and sauté until translucent, about 3-4 minutes.
  5. Add garlic, zucchini, and bell pepper; cook until vegetables are tender. Stir in cherry tomatoes and red pepper flakes, cooking another 2-3 minutes.
  6. Once the squash is done, use a fork to scrape out the strands into the skillet with the veggies. Gently toss to combine and add chopped basil.
  7. Plate the squash primavera and sprinkle with Parmesan if desired.