This naturally gluten-free Spaghetti Squash Primavera is a lighter, low-carb version of the classic dish—perfect for a healthy spring meal.
If your produce drawer is full of veggies on their last legs, this spaghetti squash primavera is the solution you didn’t know you needed. With minimal effort and maximum flavor, it transforms a mishmash of veggies into a fresh, satisfying dish that feels anything but thrown together.
I came up with this dish one night when I was seriously craving a big bowl of pasta primavera—creamy, comforting, the whole nine yards—but didn’t want to deal with the carb coma that usually follows. I had a lonely spaghetti squash sitting on the counter and a bunch of random veggies that needed using up. What came together ended up being just as comforting, a whole lot lighter, and honestly? Even better than what I was originally craving.
Let’s be honest—most of us have been guilty of cooking a spaghetti squash with the best of intentions, only to let it languish in the fridge. This primavera recipe is your chance at redemption. Inspired by the classic Italian-American pasta dish but with a lighter, veggie-forward spin, it’s naturally gluten-free and endlessly adaptable. The subtle sweetness of roasted spaghetti squash pairs beautifully with crisp-tender broccoli, bell peppers, and carrots, while lemon juice and basil keep the whole dish bright and springy. Parmesan adds a salty, savory note to tie everything together. Whether you roast your squash in the oven or prep it in the Instant Pot, this one-bowl wonder is a quick and delicious way to make the most of what you’ve got.
Is This Spaghetti Squash Primavera Healthy?
Absolutely! This is a naturally low-carb, low-calorie dish packed with fiber, antioxidants, and vitamins thanks to all the colorful vegetables. A touch of olive oil delivers heart-healthy fats, while lemon juice and basil contribute fresh flavor without extra calories. You can keep it vegetarian or toss in some grilled chicken or shrimp for added protein. Want it dairy-free? Swap out the Parmesan for nutritional yeast or your favorite dairy-free cheese.
Not Just a Pasta Substitute—A Star in Its Own Right
Spaghetti squash is a kitchen hero: mild, versatile, and easy to prepare. It’s perfect for soaking up flavor from all kinds of sauces and seasonings, making it a reliable base for everything from creamy Alfredo to this veggie-packed primavera. It’s satisfying without being heavy and a clever way to get more vegetables on the table. Once you realize how delicious and adaptable it is, you’ll start craving spaghetti squash for its own qualities—not just as a stand-in for something else.
How Do I Store Leftovers?
Let the dish cool completely before transferring it to an airtight container. It’ll keep in the fridge for up to 4 days. Reheat gently in a skillet with a splash of water or olive oil. While freezing is possible, note that the texture may become watery upon thawing, so I wouldn’t recommend it.
Serving Suggestions
Looking to switch it up? Try these twists:
- Mix in a spoonful of the avocado pesto from this Avocado Pesto Healthy Pasta Salad With Zucchini Noodles.
- Use the veggies and spices from this Easy Moroccan Chicken Recipe to give the dish a warming, global twist.
- Add grilled chicken, shrimp, or tofu marinated in this keto marinade to up the protein (and deliciousness) of your meal.
Ingredients
- 2 pounds spaghetti squash 1 large squash
- 2 teaspoons + 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 or to taste
- 1/2 cup cherry tomatoes halved
- 3/4 cup Parmesan cheese grated
- Fresh basil for garnish
Instructions
- Preheat your oven to 400℉. Slice the squash in half and scoop out the seeds. Rub the inside with 2 teaspoons olive oil and a pinch of salt and place, cut sides down, onto a parchment-paper-lined baking sheet. Bake until fork-tender, about 50-60 minutes. Let cool.
- While the squash cools, heat the 2 tablespoons olive oil in a large pan over medium heat. Add the carrots and cook until tender, about 3 minutes. Add the broccoli, onion, and bell pepper and cook, stirring frequently, until fork-tender. I find it helps to cover the pan and stir every so often.
- Once the veggies are tender, scrape the spaghetti squash into the pan and add the Italian seasoning and salt. Stir until well mixed and the squash is heated through. Remove from heat and stir in the lemon juice.
- Divide between four plates and top with the tomatoes, cheese, and basil.
- DEVOUR.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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