Spaghetti Squash Primavera
Ingredients:
- 1 large spaghetti squash
- 2 tablespoons olive oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 zucchini, sliced
- 1 cup cherry tomatoes, halved
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup grated Parmesan cheese
- 1/4 cup chopped fresh basil
Instructions:
- Preheat the oven to 400°F. Line a baking sheet with parchment paper.
- Cut the spaghetti squash in half lengthwise and remove the seeds. Place the squash cut-side down on the prepared baking sheet and bake for 30-35 minutes, or until tender.
- Meanwhile, heat the olive oil in a large skillet over medium heat. Add the onion and cook until softened, about 5 minutes.
- Add the garlic, red and yellow bell peppers, zucchini, cherry tomatoes, salt, and black pepper to the skillet. Cook for another 5-7 minutes, or until the vegetables are tender.
- When the spaghetti squash is done, use a fork to scrape out the strands into a large bowl.
- Add the cooked vegetables and the Parmesan cheese to the bowl with the spaghetti squash and stir to combine.
- Sprinkle with fresh basil and serve immediately.
This spaghetti squash primavera is a healthy and delicious twist on a classic pasta dish. The spaghetti squash acts as a low-carb, gluten-free substitute for traditional pasta, and is combined with a colorful mix of vegetables, Parmesan cheese, and basil. This dish is a perfect way to incorporate more vegetables into your diet, and is sure to become a new family favorite. So why not give it a try tonight? Your taste buds will thank you!
