Spaghetti Squash Primavera

Cut the spaghetti squash in half and remove the seeds.

Wrap the spaghetti squash in plastic wrap and microwave for about ten minutes until soft.

Add olive oil to the pan and turn on the flame.

Add minced garlic to the olive oil and sauté until fragrant.

Add asparagus (cut into about two-inch diagonal pieces), broccoli (cut into small florets), red pepper, orange pepper, and quartered baby bella mushrooms to the pan.

Toss the vegetables in the oil and add a hit of salt and black pepper.

Turn the heat down and steam the broccoli for a couple of minutes.

Add yellow and green zucchini (cut into uniform quarter to half-inch pieces) to the pan after steaming the broccoli.

Add chopped basil and stir until the vegetables are crisp tender.

Remove the spaghetti squash from the microwave and shred it with a fork to create strands.

Mix the shredded spaghetti squash into the sautéed vegetables.

Optionally, add cheese or tomato sauce if desired.

Plate the dish either on a big platter or in the shell of the spaghetti squash for serving.

Equipment Needed

Spice Level:

Dietary