SPAGHETTI SQUASH PRIMAVERA

Prep

20 Mins

Cook

40 Mins

Serves

Macros per serving

Calories

180

Protein

Carbs

20g

Fat

Ingredients

spaghetti squash in half lengthwise and remove the seeds. Drizzle with 1 tbsp olive oil, and season with salt and pepper. baking sheet. Bake for 30–40 minutes, or until the flesh is tender and easily shredded with a fork. in a large skillet. Sauté onion and garlic for 3–
4 minutes until fragrant. for 5 minutes until softened. Season with salt and pepper. squash into spaghetti-like strands. Toss the strands with the sautéed vegetables, Parmesan cheese, and fresh basil.
1 large spaghetti squash (1.2 kg)
2 tbsp (30 ml) olive oil
1 small onion, diced (100g)
2 garlic cloves, minced (6g)
1 cup (150g) diced zucchini
1 cup (150g) cherry tomatoes, halved
1/2 cup (50g) shredded Parmesan cheese
1/4 cup (10g) fresh basil leaves, chopped
Salt and pepper to taste Nutritional Values (Per Serving):

6 steps

1Preheat your oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise and remove the seeds. Drizzle with 1 tbsp olive oil, and season with salt and pepper.
2Place the squash halves cut-side down on a baking sheet. Bake for 30–40 minutes, or until the flesh is tender and easily shredded with a fork.
3While the squash bakes, heat 1 tbsp olive oil in a large skillet. Sauté onion and garlic for 3– 4 minutes until fragrant.
4Add zucchini and cherry tomatoes, cooking for 5 minutes until softened. Season with salt and pepper.
5Using a fork, scrape the flesh of the roasted squash into spaghetti-like strands. Toss the strands with the sautéed vegetables, Parmesan cheese, and fresh basil.
6Serve warm as a light, flavorful entrée. 1 large spaghetti squash (1.2 kg) 2 tbsp (30 ml) olive oil 1 small onion, diced (100g) 2 garlic cloves, minced (6g) 1 cup (150g) diced zucchini 1 cup (150g) cherry tomatoes, halved 1/2 cup (50g) shredded Parmesan cheese 1/4 cup (10g) fresh basil leaves, chopped Salt and pepper to taste