Spaghetti Squash Primavera - GF,Corn-free,EF,Vegan
Prep time
Cook time
Total time
Italian-inspired vegetarian GF pasta
Recipe type: side dish
Serves: 3.5 cups
  • 2 cups spaghetti squash, cooked and shredded
  • ½ cup roasted or steamed broccoli
  • ½ cup roasted or steamed cauliflower
  • ¼ sautéed onions, chopped
  • ¼ sun-dried tomatoes, chopped
  • 3 cloves roasted garlic
  • 2 tbsps butter or olive oil
  • 1 tbsp lemon juice
  • pinch red pepper flakes
  • salt & pepper to taste
  1. Heat butter in a large saute pan.
  2. Add red pepper flakes and stir into butter for about 15 seconds.
  3. Add all vegetables and garlic. Stir until heated through.
  4. Taste for seasoning. Adjust with salt, pepper and lemon juice.
  5. Serve immediately.
I used my favorite vegetables with the spaghetti squash. Feel free to substitute your favorites.
If you can have cheese, this is great with a little parmesan cheese.
Recipe by Creating Silver Linings at