This Spaghetti Squash Primavera is a lighter, low carb version of the classic Italian dish! Naturally gluten free and perfect for a healthy Spring meal.
Course Main Course
Cuisine Italian
Prep Time 15 minutesminutes
Cook Time 15 minutesminutes
Spaghetti squash baking 1 hourhour
Total Time 1 hourhour30 minutesminutes
Servings 4People
Calories 252kcal
Author FoodFaithFitness
Ingredients
2LbsSpaghetti Squash(1 large squash)
2tspOlive oil
1CupCarrot,thinly sliced
2TbspOlive oil
2CupsBroccoli,Cut into small florets
3/4CupOnion,roughly chopped
1Red Bell pepper,diced
4tspItalian seasoning
1tspSalt
Juice of 1 lemonor to taste
1/2CupCherry tomatoes,halved
3/4CupParmesan cheese,grated
Fresh basil,for garnish
Instructions
Heat your oven to 400 degrees. Slice the squash in half and scoop out the seeds. Rub the inside with oil and a pinch of salt and place cut-side down onto a parchment paper lined baking sheet. Bake until fork tender, about 50-60 minutes. Let cool.
While the squash cools, heat the oil in a large pan on medium heat. Add in the carrots and cook until they begin to become tender, about 3 minutes. Add in the broccoli, onion and 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 4 plates, topping with the tomatoes, cheese and basil.