Spaghetti Squash Primavera with Parmesan

This Spaghetti Squash Primavera with Parmesan features tender squash strands with colorful veggies and cheesy topping. Perfect for a healthy dinner, it’s a light recipe that blends fresh flavors into a nutritious, satisfying meal.

Why You’ll Love This Recipe

This spaghetti squash primavera with Parmesan is a nutritious, healthy dinner idea that transforms tender squash strands into a colorful, veggie-packed delight with a cheesy Parmesan topping, perfect for a light yet filling meal. Easy to prepare and low-carb, it’s loaded with vitamins and fiber. Versatile—add protein or enjoy solo—this recipe offers a guilt-free indulgence that’s both delicious and wholesome.

Recipe Tips and Tricks

• Roast Squash Evenly: Cut in half for uniform cooking.
• Use Fresh Veggies: Enhances flavor and texture.
• Grate Parmesan Freshly: Adds better melt and taste.
• Check Doneness: Squash should be tender but firm.
• Toss Gently: Prevents mashing the veggies.
• Adjust Seasoning: Taste and tweak salt to preference.
• Serve Warm: Maximizes the cheesy flavor.
• Avoid Overcooking: Keeps squash strands intact.
• Preheat Oven: Ensures even roasting.
• Rest Briefly: Allows flavors to meld.

Yield: 4 serving

Spaghetti Squash Primavera with Parmesan

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Spaghetti squash primavera with Parmesan, healthy dinner.

Prep Time 15 minutes

Cook Time 40 minutes

Additional Time 5 minutes

Total Time 1 hour

Ingredients

• ¼ tsp black pepper
• ½ cup grated Parmesan cheese
• ½ tsp salt
• 1 cup cherry tomatoes
• 1 medium bell pepper
• 1 medium spaghetti squash
• 1 medium zucchini
• 1 tbsp lemon juice
• 2 cloves garlic, minced
• 2 tbsp olive oil

Instructions

1. Prep the Squash: Preheat oven to 400°F. Cut spaghetti squash in half lengthwise, scoop out seeds, and brush with 1 tbsp olive oil. Place cut-side down on a baking sheet.
2. Roast the Squash: Roast for 35-40 minutes until tender. Let cool slightly, then scrape out strands with a fork.
3. Prep the Veggies: Dice zucchini and bell pepper, and halve cherry tomatoes.
4. Sauté the Veggies: Heat 1 tbsp olive oil in a skillet over medium heat. Add minced garlic and sauté for 1 minute, then add zucchini and bell pepper. Cook for 5-7 minutes until tender. Add cherry tomatoes and cook for 2 minutes.
5. Season the Veggies: Stir in lemon juice, salt, and black pepper.
6. Combine with Squash: Add roasted spaghetti squash strands to the skillet and toss gently to mix with veggies.
7. Add Parmesan: Sprinkle grated Parmesan over the mixture and stir until slightly melted.
8. Check Seasoning: Taste and adjust salt or pepper as needed.
9. Rest the Dish: Let the mixture sit for 5 minutes to allow flavors to meld.
10. Serve and Enjoy: Serve warm as a delightful dinner, and savor the fresh, cheesy goodness!

Notes

• Roast squash evenly for best texture; use fresh veggies for flavor.
• Grate Parmesan freshly for melt; sauté veggies lightly to retain crunch.
• Store leftovers promptly to maintain freshness; reheat to restore warmth.
• This recipe can be adapted for gluten-free or vegetarian diets with appropriate swaps.

Nutrition Information

Yield

4

Serving Size

1
Amount Per Serving Calories 202Total Fat 11gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 7gCholesterol 11mgSodium 565mgCarbohydrates 23gFiber 5gSugar 9gProtein 6g

The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

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Ingredients Notes

• Spaghetti Squash (1 medium): Halved and seeded for base.
• Zucchini (1 medium): Diced for tenderness.
• Cherry Tomatoes (1 cup): Halved for juiciness.
• Bell Pepper (1 medium): Chopped for color.
• Parmesan Cheese (½ cup): Grated for topping.
• Olive Oil (2 tbsp): Extra virgin for roasting.
• Garlic (2 cloves): Minced for aromatic depth.
• Lemon Juice (1 tbsp): Fresh for zesty kick.
• Salt (½ tsp): Enhances flavor; adjust to taste.
• Black Pepper (¼ tsp): Ground for a subtle kick.

Variations and Substitutions

• Veggie Swap: Use broccoli or asparagus.
• Cheese Swap: Replace Parmesan with Pecorino Romano.
• Oil Swap: Use avocado oil or butter.
• Citrus Swap: Use lime juice instead of lemon.
• Protein Add-In: Add grilled chicken or shrimp.
• Spice Swap: Add red pepper flakes for heat.
• Greens Swap: Use spinach instead of bell pepper.
• Low-Sodium: Reduce or skip salt based on cheese.

Storage Options

• Refrigerator: Store in an airtight container for up to 3 days; reheat in oven or microwave.
• Freezer: Freeze cooked squash and veggies for up to 1 month; thaw in fridge.
• Reheating: Warm at 350°F for 10 minutes to restore texture.

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