Spaghetti Squash Primavera

Roasted spaghetti squash replaces pasta in this bright, vegetable-forward dish.

Ingredients

• 1 large spaghetti squash
• 2 cups cherry tomatoes, halved
• 1 zucchini, diced
• 1 yellow squash, diced
• 1 cup mushrooms, sliced
• 4 cloves garlic, minced
• 1/4 cup fresh basil, torn
• 3 tbsp olive oil
• Salt and pepper
• Grated Parmesan to serve

Directions

1. Preheat oven to 400°F. Cut squash in half lengthwise. Scoop out seeds. Drizzle with 1 tbsp oil, season.
2. Place cut-side down on a baking sheet. Roast 35-40 minutes until tender when pierced.
3. While squash roasts, heat 2 tbsp olive oil in a large skillet over medium-high heat.
4. Sauté mushrooms until golden, 4-5 minutes. Add zucchini and yellow squash, cook 3 minutes.
5. Add garlic and tomatoes, cook 2-3 minutes until tomatoes soften.
6. Scrape squash strands into a bowl using a fork. Toss with vegetable mixture.
7. Top with fresh basil and Parmesan.

Notes

Spaghetti squash has about 10g carbs per cup vs 40g for pasta. Roasting cut-side down produces the best texture — steam cooking makes it watery.