Vegan Spaghetti Squash Primavera Recipe

Looking for a vibrant, healthy, and utterly delicious vegan dinner? This Vegan Spaghetti Squash Primavera is your answer! Ditch the heavy pasta and embrace the naturally sweet, noodle-like strands of spaghetti squash, tossed with a medley of fresh spring vegetables in a light and flavorful sauce. This recipe is perfect for a weeknight meal or a beautiful addition to any special occasion.

Why Spaghetti Squash?

Spaghetti squash is a fantastic low-carb and nutrient-rich alternative to traditional pasta. It’s packed with vitamins, minerals, and fiber, making it a satisfying and guilt-free option. Plus, it’s incredibly versatile and takes on the flavors of whatever sauce you pair it with.

Ingredients You’ll Need:

• 1 medium spaghetti squash, halved and seeded
• 1 tablespoon olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 cup chopped asparagus
• 1 cup chopped zucchini
• 1 cup chopped bell pepper (any color)
• 1/2 cup frozen peas
• 1/4 cup vegetable broth
• 2 tablespoons lemon juice
• 1/4 cup chopped fresh parsley
• Salt and pepper to taste

Instructions:

1. Preheat oven to 400°F (200°C). Place spaghetti squash halves cut-side down on a baking sheet and bake for 40-50 minutes, or until tender.
2. While the squash is baking, heat olive oil in a large skillet over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic and cook for 1 minute more.
3. Add asparagus, zucchini, and bell pepper to the skillet and cook until slightly tender, about 5-7 minutes.
4. Stir in frozen peas, vegetable broth, and lemon juice. Bring to a simmer and cook for 2-3 minutes.
5. Once the spaghetti squash is cooked, use a fork to scrape the flesh into strands. Add the spaghetti squash strands to the skillet with the vegetables.
6. Toss everything together to combine. Season with salt and pepper to taste.
7. Stir in fresh parsley and serve immediately.

Tips and Variations:

• Roast the vegetables for extra flavor.
• Add other vegetables like broccoli, carrots, or mushrooms.
• For a creamy sauce, stir in a tablespoon of vegan cream cheese or cashew cream.
• Top with toasted pine nuts or vegan parmesan cheese for added texture and flavor.

Enjoy this delightful and healthy Vegan Spaghetti Squash Primavera! It’s a delicious way to celebrate the flavors of spring and nourish your body with wholesome ingredients. Search for “vegan spaghetti squash recipe” or “vegan primavera” for more ideas!

Ingredients:
1 medium spaghetti squash, 1 tablespoon olive oil, 1 onion, 2 cloves garlic, 1 cup chopped asparagus, 1 cup chopped zucchini, 1 cup chopped bell pepper, 1/2 cup frozen peas, 1/4 cup vegetable broth, 2 tablespoons lemon juice, 1/4 cup chopped fresh parsley, Salt and pepper to taste

Tags:
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