Spaghetti Squash with Sautéed Veggies
A delightful dish that combines the unique texture of spaghetti squash with a medley of sautéed vegetables, all drizzled in olive oil and seasoned to perfection.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking and Sautéing
- Cuisine: Mediterranean
- Diet: Vegetarian
Ingredients
- 1 medium spaghetti squash
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1 bell pepper, diced
- 1 zucchini, diced
- 1 cup spinach
- 1 can (15 oz) white beans, drained and rinsed
- Salt and pepper, to taste
- Fresh herbs (like parsley or basil) for garnish
Instructions
- Preheat your oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise and scoop out the seeds. Drizzle both halves with olive oil, and sprinkle with salt and pepper. Place the squash cut-side down on a baking sheet, then roast in the oven for 30-40 minutes, or until the flesh is tender and easily shredded with a fork.
- In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant but not browned.
- Add the diced bell pepper and zucchini to the skillet. Cook for 5-7 minutes, stirring occasionally, until the vegetables are softened and vibrant.
- Stir in the spinach and white beans, cooking until the spinach wilts, about 2-3 minutes. Season the mixture with salt and pepper to taste.
- Once the spaghetti squash has finished roasting, use a fork to scrape the flesh into strands. Mix these strands with the sautéed vegetable and bean mixture in the skillet, combining everything well.
- Serve warm, garnishing with fresh herbs for extra flavor and presentation.
Notes
Customize with your favorite vegetables or proteins. Great for meal prep!