Dinner · 45 min · italian

Spaghetti Squash Primavera

Italian flavors, weeknight effort. Spaghetti squash meets zucchini in a 45-minute dinner worth keeping in rotation. It is weeknight cooking that still hits your targets — 11 grams of protein per serving. Naturally vegetarian and vegan, it scales cleanly if you are cooking for more than one.

✓ USDA-verified nutrition data

Ingredients

• 1 Spaghetti squash
• 1 Zucchini
• 2 cups Cherry tomatoes
• 1/2 lb Asparagus
• 1/2 cup Basil
• 3 tbsp Olive oil
• 1 Lemon

Steps

1. Heat the oven to 400°F. Halve the squash lengthwise and scoop out the seeds.
2. Roast cut-side down 35 minutes, until the skin gives when pressed.
3. Let cool 5 minutes, then scrape the flesh with a fork into long, spaghetti-like strands.
4. While it roasts, sauté the zucchini and asparagus in olive oil 5 minutes until crisp-tender.
5. Add the cherry tomatoes and cook 2 minutes more, until they just begin to burst.
6. Toss the squash strands with the vegetables, lemon juice, and olive oil.
7. Taste and salt until bright.
8. Fold in torn basil and serve.

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