Spaghetti Squash Primavera
This is a wonderful way to combine many great vegetables in a tasty and satisfying dish. You may choose to use any variety of fresh vegetables, such as snow peas or zucchini or summer squash etc. Try a variety of herbs as well.
- 1 spaghetti squash – any size
- 1/2 head broccoli
- 1/2 head cauliflower
- 1/2 red bell pepper
- 1/2 green or yellow bell pepper
- 1 cup of tomato sauce of choice or fresh tomatoes
- 1 handful of chopped leafy greens such as kale, collard greens or spinach
- 1 – 2 cloves of garlic
- 2 – 3 T olive oil
- Dash red pepper flakes
- Sea salt and black pepper to taste
- Grated parmesan or vegan parmesan or nutritional yeast(optional)
Pre-heat your oven to 400 degrees. Carefully cut the squash in half and then half again. Scoop out the seeds. Place cut side down in a roasting pan with a bit of water and roast for 1 hour or until soft.
While the squash is cooking, sauté the garlic and crushed red pepper in olive oil. Cut the broccoli and cauliflower into small bit size pieces and add them to the pan. Cut the peppers into thin 1 inch strips and add them to the pan. If using a tougher green, such as kale and collards, add to the other vegetables early enough to give them time to cook. If using a softer green such as spinach, add toward the end as they only need to heat through. Add the tomatoes or sauce for added flavor and color.
Once the squash is finished cooking, scrape out the insides and add to the vegetables. Season with salt and pepper and add a bit of grated parmesan if desired.
4 – 6 depending on the size of the squash