Spaghetti Squash Primavera Recipe

Prepare and cook squash

Preheat oven to 400°F (200°C). Slice the spaghetti squash lengthwise in half with a sharp knife. Scoop out seeds and stringy membrane with a spoon. Brush the cut faces with 2 tbs olive oil and season with 1 tsp salt and 1 tsp black pepper. Place cut-side down on a rimmed baking sheet lined with parchment. Roast 35–45 minutes until the flesh is tender and easily separates into strands with a fork. (Alternatively, microwave whole squash for 10–12 minutes, then halve.)

Shred squash

When squash is cool enough to handle (5–10 minutes), use a fork to scrape the flesh into spaghetti-like strands and transfer to a large bowl. Drizzle with 1 tsp olive oil to keep strands separate and adjust seasoning to taste. Reserve oven for warming later if needed.

Prep vegetables

While squash is roasting, mince garlic, slice onion thin, julienne carrot, slice zucchini and bell pepper, trim and cut asparagus into 1-inch pieces, and halve cherry tomatoes. If using frozen peas, rinse under warm water to defrost slightly.

Sauté aromatics

Heat 2 tbs extra-virgin olive oil in a large skillet over medium heat. Add the sliced onion and a pinch of salt; cook 4–5 minutes until translucent. Add minced garlic and cook 30 seconds until fragrant, stirring constantly to avoid burning.

Cook vegetables

Add carrot, bell pepper, and asparagus to the skillet. Sauté 4–5 minutes until they begin to soften. Add zucchini and cook 2–3 minutes more. Stir in cherry tomatoes and peas and cook another 2 minutes until tomatoes soften but still hold shape. Season with 1 tsp salt, 1/2 tsp black pepper, and 1/4 tsp red pepper flakes if using. Remove skillet from heat and stir in lemon zest and 1 tbsp lemon juice.

Combine with squash

Add the sautéed vegetables to the bowl with the shredded spaghetti squash. Toss gently to combine, making sure squash strands are warmed and coated with the vegetable mixture. Taste and adjust seasoning with additional salt, pepper, or lemon juice as needed.

Add cheese and herbs

Sprinkle 1/2 cup grated Parmesan (or vegan parmesan) over the squash and vegetable mixture. Add the chiffonade basil, 2 tbs chopped parsley, and 2 tbs toasted pine nuts or almonds if using. Toss gently until evenly distributed and cheese begins to melt slightly from the residual heat.

Adjust consistency

If the mixture seems dry, add up to 1–2 tbs olive oil and toss. If you prefer creamier texture, stir in 2–3 tbs of a dairy-free cream or a splash of vegetable broth.

Transfer the Spaghetti Squash Primavera to a serving platter or serve directly from the bowl. Finish with a light drizzle of 1 tsp extra-virgin olive oil, a crack of freshly ground black pepper, and the toasted nuts for crunch. Serve with lemon wedges on the side for extra brightness.

Serves warm as a main for those seeking a lighter dish or as a side to grilled proteins. Leftovers keep well in an airtight container in the refrigerator for up to 3 days; gently reheat in a skillet over low heat to preserve texture.