Spaghetti Squash Primavera - GF,Corn-free,EF,Vegan
Prep time
Cook time
Total time
Italian-inspired vegetarian GF pasta
Author: Jillian Hudson
Recipe type: side dish
Serves: 3.5 cups
Ingredients
- 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
Instructions
- Heat butter in a large saute pan.
- Add red pepper flakes and stir into butter for about 15 seconds.
- Add all vegetables and garlic. Stir until heated through.
- Taste for seasoning. Adjust with salt, pepper and lemon juice.
- Serve immediately.
Notes
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.
If you can have cheese, this is great with a little parmesan cheese.
Recipe by Creating Silver Linings at https://www.creatingsilverlinings.com/spaghetti-squash-primavera/