For the Spaghetti Squash:

• 1 medium spaghetti squash
• 1 tbsp olive oil
• Salt and pepper to taste

For the Roasted Vegetables:

• 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

For the Primavera Sauce:

• 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)