Description
This Simple Spring Spaghetti Squash Skillet is a fresh and healthy vegetarian dinner featuring roasted spaghetti squash tossed with sautéed spring vegetables like zucchini, cherry tomatoes, and asparagus. Enhanced with garlic, fresh basil, lemon juice, and an optional sprinkle of Parmesan cheese, this gluten-free and low-carb meal is easy to prepare and perfect for a light yet satisfying main course.
Ingredients
Scale
Squash
- 1 medium spaghetti squash, halved and seeded
- 1 tablespoon olive oil
Vegetables
- 2 cloves garlic, minced
- 1 small zucchini, diced
- 1 cup cherry tomatoes, halved
- 1 cup asparagus, chopped into 1-inch pieces
Seasonings & Garnish
- 1/4 cup fresh basil, chopped
- Juice of 1/2 lemon
- Salt and pepper to taste
- 1/4 teaspoon red pepper flakes (optional)
- 1/4 cup grated Parmesan cheese (optional)
Instructions
- Roast the Spaghetti Squash: Preheat the oven to 400°F (200°C). Place the halved spaghetti squash cut-side down on a baking sheet. Roast for 35–40 minutes until the flesh is tender and can be easily shredded with a fork.
- Sauté the Vegetables: While the squash is roasting, heat olive oil in a large skillet over medium heat. Add minced garlic and sauté for 1 minute until fragrant. Add diced zucchini, halved cherry tomatoes, and chopped asparagus. Cook for 5–7 minutes until the vegetables are just tender.
- Prepare the Squash Strands: Once the squash is cool enough to handle, use a fork to scrape the flesh into spaghetti-like strands.
- Combine and Season: Add the spaghetti squash strands to the skillet with the cooked vegetables. Toss to combine well. Stir in fresh basil and lemon juice. Season with salt, pepper, and red pepper flakes if using. Cook for another 2–3 minutes to heat through and let flavors meld.
- Serve: Remove from heat and top with grated Parmesan cheese if desired. Serve the skillet warm as a nutritious and flavorful main course.
Notes
- For a dairy-free version, omit the Parmesan or substitute with a plant-based cheese alternative.
- Add grilled chicken or chickpeas for extra protein to turn this into a more filling meal.
- This dish pairs well with a fresh green salad or crusty gluten-free bread.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated on the stovetop or microwave.
