Name: Spaghetti Squash Primavera with Roasted Vegetables Recipe
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Cuisine: Italian
Ingredients: 1 medium spaghetti squash; 1 tbsp olive oil; Salt and pepper to taste; 1 red bell pepper, diced; 1 zucchini, sliced into half-moons; 1 yellow squash, sliced into half-moons; 1 cup cherry tomatoes, halved; ½ cup red onion, sliced; 2 tbsp olive oil; 1 tsp Italian seasoning; ½ tsp garlic powder; Salt and pepper to taste; 2 tbsp olive oil; 3 garlic cloves, minced; ½ tsp red pepper flakes (optional); ½ cup grated Parmesan cheese (or vegan alternative); 2 tbsp fresh parsley, chopped (for garnish)

Jump to Recipe

If you’re looking for a vibrant, healthy, and supremely satisfying dinner, Spaghetti Squash Primavera with Roasted Vegetables will steal the show. Naturally gluten-free, colorful as a garden, and absolutely packed with flavor, this dish brings together perfectly roasted spaghetti squash and a rainbow of vegetables, all tossed in a garlic-infused olive oil sauce and finished with Parmesan. It’s a favorite in my kitchen, and one I recommend for both busy weeknights and as an eye-catching side for entertaining.

Spaghetti Squash Primavera with Roasted Vegetables Recipe - Recipe Image

Ingredients You’ll Need

The ingredients for Spaghetti Squash Primavera with Roasted Vegetables are easy to find, yet each plays a crucial role in creating layers of taste, texture, and dazzling colors. Gather these kitchen staples and let each one shine in this celebration of seasonal produce.

Spaghetti Squash: This magical vegetable transforms into golden, noodle-like strands after roasting, giving your dish a light but satisfying base.
Olive Oil: Essential for roasting and the foundation of your simple primavera sauce—it adds richness and helps everything caramelize beautifully.
Salt and Pepper: Don’t skimp on these—they enhance all the garden-fresh flavors.
Red Bell Pepper: Adds juicy sweetness and vibrant color to every bite.
Zucchini: Provides tender texture and absorbs all those wonderful Mediterranean flavors.
Yellow Squash: Lends a buttery note and makes the whole dish even sunnier.
Cherry Tomatoes: Roasting these brings out their natural sweetness and juiciness.
Red Onion: Balances everything with gentle sharpness and deep color.
Italian Seasoning: A blend of classic herbs that infuses every veggie with Tuscan flair.
Garlic Powder: For extra depth and warm, savory undertones in your roasted vegetables.
Garlic Cloves: Sautéed fresh for the flavorful backbone of your sauce.
Red Pepper Flakes (optional): For those who like a little heat—add as much or as little as you’d like.
Parmesan Cheese (or vegan alternative): Salty, nutty, and the perfect finish—feel free to swap for a dairy-free version if desired.
Fresh Parsley: Brings a pop of color and fresh herbal notes as a garnish.

How to Make Spaghetti Squash Primavera with Roasted Vegetables

Step 1: Roast the Spaghetti Squash

Start by preheating your oven to 400°F (200°C). Carefully slice the spaghetti squash in half lengthwise—take your time and use a sharp knife. Scoop out the seeds (save them if you’re feeling snacky!), then drizzle each half with olive oil and sprinkle with salt and pepper. Place cut-side down on a parchment-lined baking sheet and roast for 35-40 minutes. You want the flesh to be tender and to easily pull into spaghetti-like strands with a fork.

Step 2: Roast the Vegetables

While the squash is doing its thing, gather your bell pepper, zucchini, yellow squash, cherry tomatoes, and red onion. Toss them in a bowl with olive oil, Italian seasoning, garlic powder, salt, and pepper until well-coated. Spread the veggies on a baking sheet in a single layer (overcrowding is the enemy of caramelization!) and roast for 20-25 minutes. Stir halfway through for even browning. They’ll become tender, caramelized, and irresistibly fragrant.

Step 3: Prepare the Primavera Sauce

In a skillet over medium heat, warm olive oil. Add minced garlic and red pepper flakes if you’d like some gentle heat. Sauté for just a minute or two, watching carefully so the garlic doesn’t burn. This creates the heart of your concentrated, aromatic primavera sauce—a simple, garlicky oil that ties the whole dish together.

Step 4: Assemble the Dish

Once the squash is cool enough, use a fork to scrape out those beautiful golden “noodles” into a large serving bowl. Top with your roasted vegetables. Drizzle over the savory, garlic-infused oil. Give everything a gentle toss, making sure the flavors mingle and every strand of spaghetti squash is glistening and flavorful.

Step 5: Garnish and Serve

Just before serving, shower your Spaghetti Squash Primavera with Roasted Vegetables with freshly grated Parmesan and a sprinkle of chopped fresh parsley. Serve it warm—either as the star of the meal or as an impressive, veggie-laden side.

Step 6: Creative Variations

Looking to make this Spaghetti Squash Primavera with Roasted Vegetables your own? Stir in grilled chicken, shrimp, or tofu for more protein. Vegan? Swap Parmesan for nutritional yeast. Want more veggies? Broccoli, mushrooms, or asparagus are fantastic additions. For a fun twist, drizzle with basil pesto instead of garlic oil for an extra herbal kick.

How to Serve Spaghetti Squash Primavera with Roasted Vegetables

Garnishes

Fresh parsley and a generous dusting of grated Parmesan truly make this dish sparkle—visually and flavor-wise. You could also brighten things up with a squeeze of lemon juice or a handful of toasted pine nuts for crunch.

Side Dishes

Spaghetti Squash Primavera with Roasted Vegetables pairs like a dream with a crisp green salad, warm crusty bread, or simple grilled chicken. For a Mediterranean feast, try serving alongside hummus, olives, and a glass of chilled white wine.

Creative Ways to Present

For a fun and rustic presentation, pile the finished dish back into the roasted squash shells and serve as “boats.” Or, divide among colorful bowls to showcase the rainbow of vegetables. For dinner parties, top each portion with extra herbs, microgreens, or even edible flowers to dazzle your guests.

Make Ahead and Storage

Storing Leftovers

Store any leftover Spaghetti Squash Primavera with Roasted Vegetables in an airtight container in the refrigerator, where it will stay fresh for up to 4 days. It tastes delightful straight from the fridge or gently warmed.

Freezing

While the texture of roasted spaghetti squash can change slightly when frozen, it’s still possible! Cool everything completely, pack into freezer-safe containers, and freeze for up to 2 months. Just note that the veggies will be softer after thawing, but the flavors remain delicious.

Reheating

Warm leftovers gently on the stovetop over low heat, adding a splash of olive oil or water to loosen if needed. You can also microwave individual servings—just be sure to stir halfway through for even heating.

FAQs

Can I make Spaghetti Squash Primavera with Roasted Vegetables vegan?

Absolutely! Swap out the Parmesan for a vegan cheese alternative or nutritional yeast, and this dish remains completely plant-based while still incredibly tasty.

How do I pick a good spaghetti squash?

Look for a squash that feels heavy for its size, with firm, unblemished skin and a dry, rounded stem. Avoid ones with soft spots or cracks for best results in your Spaghetti Squash Primavera with Roasted Vegetables.

Can I prep the vegetables in advance?

Yes, you can dice and slice all your vegetables a day ahead. Store them in an airtight container in the fridge so dinner comes together quickly.

What protein can I add?

Grilled chicken, shrimp, tofu, or even chickpeas are delicious (and easy) ways to make Spaghetti Squash Primavera with Roasted Vegetables more substantial for bigger appetites.

Can I use different vegetables?

Absolutely! Feel free to mix in whatever’s in season or what you have on hand—think broccoli, mushrooms, asparagus, or even spinach. That’s the magic of Spaghetti Squash Primavera with Roasted Vegetables.

Final Thoughts

Spaghetti Squash Primavera with Roasted Vegetables might just become your go-to recipe when you crave something both nourishing and beautiful. Don’t be surprised if it wins over even your most veggie-skeptical friends! Try it soon for a meal packed with summer’s best flavors, and let your creativity run wild with the endless possibilities.

Spaghetti Squash Primavera with Roasted Vegetables Recipe

★★★★★

5 from 10 reviews

Author: lilan
Total Time: 1 hour 15 minutes
Yield: 4 servings 1x
Diet: Vegetarian

Print Recipe

Description

A delightful and healthy recipe for Spaghetti Squash Primavera with Roasted Vegetables, featuring a medley of colorful veggies and a flavorful Primavera sauce. This dish is a perfect way to enjoy a light and satisfying meal.

Instructions

Roast the Spaghetti Squash
Preheat oven to 400°F (200°C). Cut squash in half, scoop out seeds, drizzle with olive oil, season with salt and pepper. Roast cut-side down for 35-40 minutes.
Roast the Vegetables
Combine vegetables, drizzle with olive oil, sprinkle with seasonings, roast at 400°F for 20-25 minutes.
Prepare the Primavera Sauce
Heat olive oil, sauté garlic and red pepper flakes, set aside.
Assemble the Dish
Shred spaghetti squash, add roasted veggies, drizzle with garlic oil, toss to mix.
Garnish and Serve
Sprinkle with Parmesan and parsley, serve warm.

Prep Time: 15 minutes
Cook Time: 1 hour
Category: Main Dish
Method: Roasting, Sautéing
Cuisine: Italian