Description
Spaghetti squash primavera summer dinner is a colorful, vibrant dish that captures the essence of summer in every bite. With tender strands of spaghetti squash enveloping a medley of fresh, seasonal vegetables like zucchini, bell peppers, and cherry tomatoes, this meal is as nutritious as it is delicious. Enhanced with fragrant basil and garlic, it's perfect for weeknight dinners or casual gatherings. Enjoy a light and healthy culinary experience that celebrates the bounty of the season!
Ingredients
- 1 medium spaghetti squash (about 3 lbs)
- 2 tablespoons extra virgin olive oil
- 1 cup diced zucchini
- 1 cup sliced bell peppers (any color)
- 1 cup halved cherry tomatoes
- 1/4 cup fresh basil, chopped
- 3 cloves garlic, minced
- 1/4 cup grated Parmesan cheese
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Cut the spaghetti squash in half lengthwise and scoop out the seeds. Drizzle olive oil inside each half and season with salt and pepper.
- Place the squash cut-side down on the baking sheet and roast for 30–40 minutes until tender.
- While the squash roasts, heat olive oil in a skillet over medium heat. Sauté minced garlic for one minute, then add zucchini, bell peppers, and cherry tomatoes. Cook until just tender (about five minutes).
- Once the squash is done, use a fork to scrape out the strands into a bowl. Combine with sautéed veggies, fresh basil, and Parmesan cheese; toss well.
- Serve warm, drizzling with additional olive oil or more Parmesan as desired.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate (about 300g)
- Calories: 220
- Sugar: 5g
- Sodium: 180mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 7g
- Protein: 6g
- Cholesterol: 5mg
Keywords: - Feel free to substitute seasonal vegetables like asparagus or carrots based on your preference. - For added protein, consider incorporating grilled chicken or shrimp. - Store leftovers in an airtight container in the fridge for up to three days; reheat gently before serving.