Yields: 4 servings
Prep time: 15 minutes
Cook time: 45-55 minutes
Ingredients
Spaghetti Squash
- 1 medium-sized spaghetti squash
Veggies
- 1 bell pepper (any color), diced
- 1 medium zucchini, diced
- 1 cup sliced mushrooms
- 1/2 cup chopped onion
- 2 cloves garlic, minced
Seasonings
- 1 tablespoon extra virgin olive oil
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Optional additions
- 1/2 cup marinara sauce
- 1/4 cup grated Parmesan cheese
- Fresh herbs for garnish (basil, parsley)
Instructions
1. Prep the squash
- Preheat oven to 400°F (200°C).
- Cut spaghetti squash in half lengthwise. Scoop out seeds and stringy parts.
- Place cut side down on a baking sheet lined with parchment paper or foil.
2. Roast the squash
- Poke a few holes in the squash skin for ventilation.
- Bake for 35-45 minutes, or until tender when pierced with a fork.
3. Sauté the veggies
- While squash is roasting, heat olive oil in a large skillet over medium heat.
- Add onion and cook until softened, about 3 minutes.
- Add garlic, bell pepper, zucchini, and mushrooms. Cook, stirring occasionally, until vegetables are tender-crisp (about 5-7 minutes).
- Season with Italian seasoning, salt, and pepper.
4. Shred and assemble
- Remove squash from oven and let cool slightly.
- Use a fork to shred the flesh into spaghetti-like strands.
- Add shredded squash to the skillet with the vegetables.
- Optional: Stir in marinara sauce and heat through.
5. Serve and enjoy!
- Divide the spaghetti squash mixture among plates.
- Optional: Top with grated Parmesan cheese and fresh herbs of your choice.
Tips
Roasting shortcut: If short on time, microwave the whole squash for a few minutes to soften it before cutting and roasting.
Make it a meal: Add protein like cooked chicken, shrimp, or beans for extra heartiness.
Flavor boost: Sprinkle with red pepper flakes for a bit of a kick.
Storage: Leftovers will keep in an airtight container in the refrigerator for 3-4 days.
