Spaghetti Squash Primavera transforms the classic Italian pasta dish into a lighter, vegetable-packed masterpiece that celebrates the natural sweetness of roasted squash and the vibrant flavors of seasonal vegetables. This dish takes the traditional primavera concept – which means “spring style” in Italian – and gives it a modern, health-conscious makeover by replacing pasta with tender strands of golden spaghetti squash. The result is a colorful, nutrient-dense meal that feels both indulgent and wholesome. The squash provides a mild, slightly sweet base that perfectly complements the medley of crisp-tender vegetables, garlic, herbs, and a light cream sauce. This recipe serves 4 people as a main course or 6 as a side dish, making it perfect for family dinners or entertaining guests who appreciate fresh, seasonal cooking.
Ingredients
For the spaghetti squash:
- 1 large spaghetti squash (about 3 pounds)
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the primavera vegetables:
- 1 medium zucchini, sliced into half-moons
- 1 yellow bell pepper, cut into strips
- 1 red bell pepper, cut into strips
- 1 cup cherry tomatoes, halved
- 1 cup broccoli florets
- 1/2 red onion, thinly sliced
- 3 cloves garlic, minced
- 3 tablespoons olive oil
For the sauce and finishing:
- 1/2 cup heavy cream
- 1/3 cup grated Parmesan cheese, plus extra for serving
- 2 tablespoons fresh basil, chopped
- 1 tablespoon fresh parsley, chopped
- 1/2 teaspoon dried oregano
- Salt and pepper to taste
- 2 tablespoons pine nuts (optional)
Roasting the Spaghetti Squash
Preheat your oven to 400 degrees Fahrenheit. Cut the spaghetti squash in half lengthwise and scoop out all the seeds and stringy pulp from the center cavity. Brush the cut surfaces with olive oil and season generously with salt and pepper. Place the halves cut-side down on a baking sheet lined with parchment paper. Roast for 35 to 45 minutes, until the flesh is tender and easily pierced with a fork. The timing depends on the size of your squash, so start checking at 35 minutes.
Preparing the Vegetable Medley
While the squash roasts, prepare your vegetables. Cut everything into similar-sized pieces so they cook evenly. The key to great primavera is having vegetables that are crisp-tender, not mushy. Heat 3 tablespoons of olive oil in a large skillet over medium-high heat. Start with the vegetables that take longest to cook: add the red onion and cook for 2 minutes until it begins to soften.
Add the broccoli florets and cook for 3 minutes, stirring occasionally. Next, add the bell pepper strips and cook for another 2 minutes. Finally, add the zucchini and cherry tomatoes, cooking for just 2 to 3 more minutes until the zucchini is tender but still has a slight bite. Add the minced garlic in the last minute of cooking to prevent it from burning.
Creating the Spaghetti Strands
Once the squash is cool enough to handle, use a fork to scrape the flesh lengthwise, creating long, spaghetti-like strands. The strands should come away easily if the squash is properly cooked. Don’t worry if some pieces are shorter than others – this adds to the rustic charm of the dish. You should have about 4 to 5 cups of squash strands.
Bringing It All Together
Add the spaghetti squash strands to the skillet with the cooked vegetables. Toss everything together gently over medium heat for about 2 minutes to warm the squash and let the flavors meld. Pour in the heavy cream and add half of the Parmesan cheese, oregano, and most of the fresh herbs, reserving some for garnish. Toss everything together until the cream creates a light sauce that coats the vegetables and squash.
Final Seasoning and Plating
Taste your primavera and adjust the seasoning with salt and pepper as needed. The dish should be well-balanced with the sweetness of the squash complementing the savory vegetables and herbs. Remove from heat and divide among serving bowls or plates. Sprinkle with the remaining Parmesan cheese, fresh herbs, and pine nuts if using.
Serving Suggestions
This spaghetti squash primavera works beautifully as a light main course, especially when served with crusty bread and a simple green salad. For heartier appetites, consider adding grilled chicken or shrimp. The dish is also excellent as a side for roasted meats or fish. A crisp white wine like Pinot Grigio or Sauvignon Blanc pairs wonderfully with the fresh vegetable flavors.
Make-Ahead Tips
You can roast the spaghetti squash up to 2 days ahead and store the strands in the refrigerator. The vegetables can also be prepped earlier in the day. When ready to serve, simply reheat the squash strands gently in the skillet before adding the vegetables and cream. This dish is best served fresh, as the vegetables lose their bright color and crisp texture when reheated, but it still tastes delicious the next day as leftovers.
