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.