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Spaghetti Squash Primavera - State of Well-Being With Carlisa Krenek
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Spaghetti Squash Primavera

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Servings 6

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!