A simple and delicious veggie dish that combines the best of italian pasta and roasted vegetable leftovers!
Primavera is the Italian word for Spring. However, this dish screams autumn. Anybody know what the Italian word for Autumn is? Pasta Autumn just doesn’t have the same ring. Yep, I’ll stick with Spaghetti Squash Primavera year round.
This is an amazing use up of roasted vegetables that transforms mundane roasted vegetables into a spectacular, italian-inspired side dish that I’ve been making for many years now. I’ve never understood the sense in drowning spaghetti squash in tomato sauce. I think it overpowers the delicate sweetness of the squash.
The vegetables I used are my favorites but feel free to experiment with your own veggie leftovers. It’s also great with a little parmesan or other sharp cheese, if you can tolerate dairy. Sadly, cheese is no longer in my diet but this dish is just as good without it.
- 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
- 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.
If you can have cheese, this is great with a little parmesan cheese.
Check back soon for another use for leftover spaghetti squash primavera. That’s right! I’ve taken the leftovers from my leftover remix and turned them into something completely different.
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