Primavera means spring, beginnings, and the time of year when flowers and vegetables begin to appear in the garden. Spaghetti squash, when baked in the oven, the inside of takes on a noodle-like texture, making it a perfect low-carb alternative to your favorite pasta recipe. And this fresh and flavorful Primavera recipe takes spaghetti squash to the next level. The squash is loaded with vegetables like mushroom, broccoli, and asparagus, then it’s tossed with Parmesan and fresh basil
INGREDIENTS
SQUASH
1 spaghetti squash
2 tablespoons olive oil
1 teaspoon salt
1 teaspoon pepper
SAUCE
1 tablespoon olive oil
1 tablespoon garlic
½ cup onion, diced
1 cup mushroom, sliced
1 cup broccoli florets
1 cup asparagus, chopped
½ cup carrots
½ cup cherry tomato, halved
1/2 cups frozen spring peas
1/2 cup fresh basil (chiffonade)
1 teaspoon salt
1 teaspoon pepper
¼ cup Parmesan cheese
2 tablespoons olive oil ( drizzled at the end )
Directions:
Preheat oven to 400ºF (200ºC).
With a sharp knife, slice the squash in half. If the squash is too tough, puncture in several places forming a dotted line around the squash.
Microwave for 3-5 minutes to soften.
Allow to cool before cutting in half.Scoop out the seeds, brush with oil, and sprinkle with salt, and pepper. Bake for 40-45 minutes, or until a fork can easily pierce the skin.
Meanwhile, in a pan combine oil, garlic, and onion over medium heat, and sautè until onions are translucent.
Add mushrooms and cook for 3 minutes.
Add the broccoli, asparagus, carrots, tomatoes, peas, salt, and pepper and cook until almost cooked through.
Remove from heat, add the Parmesan cheese, a drizzle of olive oil and basil and mix until evenly spread throughout vegetables.
Remove squash from the oven, with a fork pull at the edges to produce that stringy “spaghetti” quality. In the pan combine “spaghetti” with vegetables.
Serve immediately.
Enjoy!