As we look ahead to spring, I’m so excited to share this sheet pan spaghetti squash primavera with you! I don’t know about you, but I was feeling daylight savings time way more this morning than I was yesterday! Since it was still dark in the morning getting out of bed was a slight struggle but I knew that I had a big day ahead preparing for my segment, so there was no time to hit snooze!
Aside from the extra hour of light, I will say that spring vegetables get me excited for warmer days and while I still love my winter squashes I think it’s time to add some spring flare to them like I did here in this recipe! The best part is that you don’t have to cook everything separately–this sheet pan is a one stop shop for getting everything you need in this recipe cooked and basically ready to plate once it’s finished in the oven. You can totally get creative with other vegetables if you’d like too. I went with asparagus especially because it’s starting to pop back up at the grocery store. And, oh yeah, can you believe Easter is coming up too?! Here’s to spring!
I always call spaghetti squash pasta’s more nutrient dense cousin. With less carbohydrates and more vitamin, C, A 7 fiber per cup than regular pasta it’s a great swap that will save you calories too. For more squash-tastic recipes check out these, here, here and here! For more information on the carb content of spaghetti squash vs. regular pasta and why it’s good if you’re on a paleo diet, read my quote in Women’s Health.
Watch this video on just how easy it is to make this sheet pan spaghetti squash primavera!
One sheet pan, no mess! This easy recipe is perfect to whip up with whatever vegetables you have on hand. I love roasting everything together and enjoying the nutrient dense “pasta” that turns out!
- 1 medium-sized spaghetti squash
- 1 bunch asparagus
- 1 cup mixed cherry tomatoes
- 1/2 red bell pepper
- 1/2 yellow bell pepper
- 2 tbsp. olive oil
- 1/2 tbsp. red pepper flakes
- 1/2 tbsp. garlic power
- 1/2 tbsp. basil or other Italian seasonings
- salt and pepper
- 1/2 cup parmesan cheese
- Preheat the oven to 400 degrees.
- Cut spaghetti squash lengthwise into two “boats”. Season squash boats with salt, pepper, red pepper flakes, garlic powder, and Italian seasonings and set aside.
- Rinse your other vegetables. Cut peppers into strips, cherry tomatoes in half, and remove base of asparagus stalks.
- Line a baking sheet with parchment paper, and drizzle with 1 tbsp. olive oil. Begin tossing vegetables on sheet pan and make room for spaghetti squash.
- Place squash face down and bake entire sheet for 20 min. Let squash cool for about 20 minutes and then use a folk to scoop out the noodles.
- Add spinach, arugula, or other greens and toss with vegetables and squash noodles. Top with remaining olive oil, parmesan and pepper.
Serve on a plate or simply eat out of the squash boat for one less dish!
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