Spaghetti Squash Primavera
Ingredients
- 1 large spaghetti squash
- 1 onion, thinly sliced
- 2 cups chopped kale
- 2 cups baby spinach
- 3 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon red pepper flakes (adjust to taste)
- Salt and pepper to taste
- Creamy Italian Dressing
Instructions
- Preheat the oven to400°F (200°C). Cut the spaghetti squash in half lengthwise and scoop out the seeds.
- Place the squash halves cut-side down on a baking sheet lined with parchment paper. Bake for about 40-45 minutes, or until the squash is tender and easily pierced with a fork.
- While the squash is baking, prepare the vegetable primavera. In a large non-stick skillet, sauté the sliced onion over medium heat until softened and lightly browned.
- Add the sliced mushrooms and red bell pepper to the skillet and continue cooking until the mushrooms release their moisture and the peppers are tender.
- Stir in the minced garlic, dried oregano, dried basil, red pepper flakes, salt, and pepper. Cook for another minute until the garlic is fragrant.
- Add the chopped kaleand baby spinach to the skillet. Cook until the greens wilt and become tender.Remove the skillet from heat.
- Once the spaghetti squash is cooked, use a fork to scrape the flesh into spaghetti-like strands. Transfer the squash strands to the skillet with the cooked vegetables.
- Gently toss the spaghetti squash and vegetables together until well combined. Adjust the seasoning if needed
- Serve the WFPBS paghetti Squash Primavera hot, topped with additional Creamy dressing
Notes
This WFPB Spaghetti Squash Primavera is a delicious and nutritious dish that showcases the flavors of mushrooms, onions, kale, spinach, and red peppers. It’s a satisfying and healthy alternative to traditional pasta dishes. Enjoy!
