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Spaghetti Squash with Late Summer Primavera Recipe

Spaghetti Squash with Late Summer Primavera Recipe
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★★★★★

5 from 27 reviews

A delightful and healthy recipe for Spaghetti Squash with Late Summer Primavera. This dish features roasted spaghetti squash as the base, topped with a flavorful late summer primavera sauce loaded with fresh vegetables.

Ingredients

Scale

For the Squash Noodles:

  • 1 medium spaghetti squash
  • 2 teaspoons olive oil
  • salt and pepper

For the Primavera Sauce:

  • 4 Tbsp olive oil
  • 1 yellow onion, minced
  • 3 garlic cloves, minced
  • 1 28-ounce can crushed tomatoes
  • ⅛ teaspoon red pepper flakes (optional)
  • 1 tablespoon oregano
  • sea salt
  • fresh ground pepper
  • 1 small eggplant, cut into 1-inch cubes
  • 2 medium zucchini, cut into ½ inch cubes
  • 1 red pepper, cored and cut into ½ inch dice
  • 6 basil leaves, thinly sliced
  • Grated Parmesan optional (omit for vegan version)

Instructions

  1. Preheat the oven: Preheat the oven to 400 degrees and line a large, rimmed baking sheet with parchment paper.
  2. Prepare the squash: Cut, seed, and bake the spaghetti squash until tender.
  3. Make the sauce: Saute onions and garlic, add tomatoes and seasonings, then simmer with vegetables until flavors meld.
  4. Combine and serve: Fluff the squash, toss with sauce, adjust seasonings, and garnish with Parmesan.

Nutrition

Keywords: Spaghetti Squash, Primavera Sauce, Late Summer, Healthy, Vegetarian

Find it online: https://thefoodrecipe.com/spaghetti-squash-with-late-summer-primavera-recipe/