Very Veggie Spaghetti Squash Recipe

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.

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