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Spaghetti Squash with Spring Vegetables

A light and colorful dish featuring tender spaghetti squash and vibrant spring vegetables, perfect for brunch or a quick weeknight dinner.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Brunch, Dinner, Main Course
Cuisine: American, Vegetarian
Calories: 150
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 medium spaghetti squash
  • 2 tablespoons olive oil Plus extra for serving if desired
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 cup cherry tomatoes, halved
  • 1 cup asparagus, chopped
  • 1 medium zucchini, diced
  • 2 cloves garlic, minced
  • Fresh basil, for garnish
  • Parmesan cheese, for serving Optional, can be omitted for a vegan option

Method
 

Preparation
  1. Preheat the oven to 400°F (200°C). Carefully cut the spaghetti squash in half lengthwise and scoop out the seeds using a spoon.
  2. Drizzle olive oil, salt, and pepper inside the squash halves. Place the squash cut side down on a baking sheet and roast for 30-35 minutes until the flesh is tender when pierced with a fork.
Cooking
  1. Meanwhile, heat a tablespoon of olive oil in a skillet over medium heat. Add minced garlic and cook until fragrant, about 1-2 minutes.
  2. Add the asparagus, zucchini, and halved cherry tomatoes to the skillet, sautéing for about 5-7 minutes until the vegetables are just tender.
  3. Once the spaghetti squash is cooked, take it out of the oven and use a fork to scrape the flesh, creating noodle-like strands.
  4. Toss the spaghetti squash strands with the sautéed vegetables in the skillet, mixing gently to combine all the flavors.
  5. Serve hot, garnished with fresh basil and topped with grated Parmesan cheese for extra richness.

Notes

To store leftovers, place them in an airtight container in the refrigerator for up to 3 days, or freeze in a freezer-safe container for up to 2 months. Reheat by microwaving or warming in a skillet.