Spaghetti Squash Primavera

Ingredients

• 1 Spaghetti squash
• 2 tbsp Olive oil
• 1 Red bell pepper, sliced
• 1 Zucchini, sliced
• 1 Yellow squash, sliced
• 2 cloves Garlic, minced
• 1 cup Cherry tomatoes, halved
• 1 tsp Dried oregano
• 1 tsp Dried basil
• to taste Salt and pepper
• 1/4 cup Parmesan cheese, grated (optional)

Instructions

1. 1

   Preheat oven to 400°F (200°C).

2. 2

   Cut the spaghetti squash in half lengthwise and scoop out the seeds.

3. 3

   Drizzle the cut sides with 1 tablespoon of olive oil and season with salt and pepper. Place cut side down on a baking sheet.

4. 4

   Roast in the preheated oven for 40-45 minutes, until the flesh is tender and easily scraped into strands with a fork.

5. 5

   While the squash is roasting, heat 1 tablespoon of olive oil in a skillet over medium heat.

6. 6

   Add the garlic and cook until fragrant, about 1 minute.

7. 7

   Add the bell pepper, zucchini, and yellow squash to the skillet. Cook until tender, about 5-7 minutes.

8. 8

   Add the cherry tomatoes, oregano, and basil. Cook for another 2-3 minutes until the tomatoes are softened.

9. 9

   When the squash is done, use a fork to scrape the flesh into spaghetti-like strands.

10. 10

    Toss the squash strands with the cooked vegetables. Season with salt and pepper to taste.

11. 11

    Serve with grated Parmesan cheese, if desired.