Oh my goodness… This Spaghetti Squash Primavera is light, healthy, but oh-so tasty! If you are looking for a nutritious and gluten free pasta option that is also dairy free, you MUST try this seasonal recipe!
You can always tell it is the beginning of fall when the weather cools. We also know it is this wonderful time of year when a plethora of squash begins to appear in grocery stores and at farmers markets. Spaghetti squash is one of these types of squash that we scramble to buy when we finally see it fill the stores.
Here is what you will need for this recipe:
- Spaghetti Squash
- Tuscan Kale (or any Kale variety)
- Zucchini
- Tomatoes
- Onion and Garlic
- Fresh Thyme and Basil
- Black pepper, salt, garlic powder, and red pepper
- Pine nuts (optional)
- Nutritional Yeast (optional)
This vegan Spaghetti Squash Primavera allows all of the rich vegetables of this season to shine: juicy tomatoes, flavorful zucchini and satisfying spaghetti squash. All of the vegetables are cooked just enough to release their flavors and provide loads of flavor to the naturally buttery squash. Thyme and garlic enhance each flavorful bite while the kale adds a subtle crunch and a pop of color.
Don’t wait to make this dish! We highly recommend this fresh and seasonal Spaghetti Squash Primavera on a cool Fall night. We hope you enjoy this tasty meal and if you make it, please let us know how it turns out by commenting down below or by posting a picture on Instagram and tagging #meatlessmakeovers. Thanks so much for your support and happy cooking!
- 1 Medium Spaghetti Squash, halved
- 1 Bunch Tuscan Kale, chopped into large pieces
- 1 Medium Onion, diced small
- 2 Medium Tomatoes, diced small
- 2 Small Zucchini, halved and sliced into ½ inch pieces
- 3 Garlic Cloves, minced
- 1 Bunch Fresh Basil (Stems Removed and sliced thin)
- 1 Bunch Fresh Thyme (Stems Removed)
- 2 tsp Garlic Powder
- 1 tsp Black Pepper
- 1 tsp Red Pepper
- ½ tsp Salt
- ¼ cup Pine Nuts
- 2 Tbsp Nutritional Yeast (optional)
- Preheat oven to 400 degrees. Wash and prepare all produce.
- With a large sharp knife, split the spaghetti squash in half lengthwise and scoop out the seeds and pulp.
- On a baking sheet, coated with a thin layer of oil, drizzle the inside of each half of the squash with olive oil and season with salt and pepper. Place cut side down on the baking sheet and bake for 40-45 minutes.
- While the squash cooks, heat 1 Tbsp of olive oil over medium heat in a high sided pan. Add the garlic, onion, zucchini, thyme, garlic powder, and black and red pepper. Allow to cook, stirring frequently for 5 minutes or until onion is translucent and zucchini is beginning to soften.
- In a small dry pan over medium heat, toast the pine nuts stirring frequently until golden brown.
- Add the kale to the zucchini and onion pan and stir until wilted about 2-3 minutes.
- When the kale is wilted and the squash is finished cooking, carefully stir in the tomatoes to the kale mixture and remove from heat.
- Flip the squash over and plate. Using the squash like a bowl fill each half with the zucchini and kale mixture.
- Garnish with toasted pine nuts, basil and nutritional yeast if desired.
- Enjoy.
