Spaghetti Squash Primavera Delight

1.Preheat your oven to 400°F (200°C).

2.Cut the spaghetti squash in half lengthwise and scoop out the seeds. Drizzle the inside with olive oil and season with salt and pepper. Place the squash cut-side down on a baking sheet lined with parchment paper.

3.Roast the spaghetti squash in the preheated oven for about 30-40 minutes, or until the flesh is tender and can be easily shredded with a fork.

4.While the squash is roasting, prepare the vegetables. In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.

5.Add the diced red and yellow bell peppers, zucchini, and broccoli florets to the skillet. Sauté for about 5-7 minutes until the vegetables are tender but still vibrant in color.

6.Stir in the halved cherry tomatoes, dried oregano, and dried basil. Cook for an additional 2-3 minutes until the tomatoes are slightly softened. Season with salt and pepper to taste.

7.Once the spaghetti squash is done roasting, remove it from the oven and let it cool for a few minutes. Use a fork to scrape the flesh into spaghetti-like strands.

8.Add the spaghetti squash strands to the skillet with the sautéed vegetables. Toss everything together until well combined and heated through.

9.Serve the spaghetti squash primavera in bowls, garnished with fresh parsley and grated Parmesan cheese if desired.