Roasted Spaghetti Squash Primavera

Spring time brings out all the most beautiful fresh vegetables and this spaghetti squash Primavera is the perfect way to join them all in one recipe. Broccoli, tomatoes, red onion, red bell pepper all find a place in this light and fresh dish. Perfect for your meatless Monday or just incorporating more vegetables into your dinner routine this spaghetti squash Primavera will please your eyes and your stomach.

Traditional pasta Primavera combines two of my favorite things in one dish, veggies and lots of saucy noodles. I love it. Unfortunately, the older I get the less pasta seems to love my body back. Personally I’ve never really gotten that into the zoodles craze. And I don’t really need another appliance. But spaghetti squash is the perfect, naturally noodle shaped alternative.

I won’t lie to you and try to pretend like this spaghetti squash Primavera tastes just like those spaghetti noodles. Because to be honest it doesn’t. But when you are trying to eat lighter it is a tasty alternative that will still hit the spot and help you work a ton of different colorful veggies into your meals.

In my quest to cook and eat healthier one of the most important things I’ve realized is that brightly colored food just seems to tastes better. It’s kind of like how we all have a favorite color of M&M even though they all taste the same. I know the color doesn’t affect the taste, but a bright mix of greens, reds, and purples just makes me want to stuff all the veggies in my mouth.

Unlike some other Primavera recipes I prefer to roast my veggies. I find that sauteing them in a skillet makes them all a little too soggy once you’ve tossed them with sauce. Roasting really helps maintain that crisp and amazing texture that contrasts great against the spaghetti squash.

I also roast my spaghetti squash in 1-1/2″ thick slices instead of 2 halves. You don’t have to do it this way, but I find that the spaghetti squash is less watery prepared this way and it gets a nice caramelized crust on some of the edges. The only down side to this method is that it takes up more space on the pan. So I wouldn’t recommend doing it if you are making a large spaghetti squash or don’t have a lot of oven space. I first learned this trick from Lauren at Empowered Sustenance.

Tips on making the best spaghetti squash Primavera:

• Use whatever veggies you have on hand. Don’t feel like you can only use the ones listed here. Mushrooms, summer squash, Brussel sprouts, asparagus would all be delightful additions to this meal.
• Use a big enough pan. Vegetables that are too close together will end up steaming themselves rather than roasting. This will leave you with soggy veggies instead of crisp and tender ones.
• Add a protein! Feel free to add a protein to make this a more hardy meal. Shredded chicken, roasted chickpeas, or roasted tofu would all make terrific additions to this dish. As I said before. Use whatever you have on hand!

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Roasted Spaghetti Squash Primavera with Spring Veggies

Fresh vegetables get a make over in this beautiful and delicious spaghetti squash primavera recipe. Broccoli, tomatoes, red onion, red bell pepper all find a place in this light and fresh dish. Whether you are looking for meatless Monday recipes or to add more vegetables to dinner this spaghetti squash hits the spot.

Course Dinner

Cuisine American

Keyword roasted spaghetti squash, vegan pasta primavera

Prep Time 15 minutes

Cook Time 45 minutes

Total Time 1 hour

Servings 2 People

Calories 261 kcal

Author Hayley

Ingredients

• 4 Lbs Spaghetti Squash Sliced into 1/2" rounds
• 1 Zucchini Cubed
• 1 Red Bell Pepper Cut into large pieces
• 1 Red Onion Cut into large pieces
• 2 Cups Broccoli Florets Chopped
• 1 Cup Grape Tomatoes Halved
• 3 Tbsp Olive Oil
• 2 Tsp Italian Seasoning
• 1/2 Tsp Salt
• 1/2 Tsp Black Pepper
• Fresh Basil For garnish (optional)

Instructions

1. Turn on oven to 400 degrees to preheat. Prepare spaghetti squash to be roasted by slicing into 1/2" rounds. Once they have been sliced into rounds remove the seeds and brush with 1 Tbsp of olive oil and salt a pepper. Be sure to coat both sides.

2. Place parchment paper or foil on a baking sheet and lay out the spaghetti squash in an even layer. Place in the oven to roast for 45 minutes.

3. While the spaghetti squash has began roasting chop and slice all of the remaining vegetables. Place in a bowl and toss with the remaining 2 Tbsp of olive oil and the Italian seasoning.

4. Once the spaghetti squash has roasted for 30 minutes remove from the oven and turn all of the slices. At this time place the remaining vegetables in the oven on a baking sheet also. 

5. After an additional 15 minutes when all of the vegetables have cooked through remove them all from the oven. Make a slice in all of the spaghetti squash rings then using a fork separate the squash from the peel.

6. Using the spaghetti squash as the "pasta" plate it and place the roasted vegetables on top. Due to the water content in these vegetables I did not find it necessary to add more oil. If you feel they are too dry you may add more oil to your liking and toss the vegetables together. Serve warm and garnish with fresh basil if desired.

Recipe Notes

Feel free to replace the olive oil with another lightly flavored oil like avocado if desired. 

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You may need:

• Baking Sheets
• Basting/Pastry Brush