Whole30 Spaghetti with Fresh Vegetables

Elevate your weeknight dinner with this vibrant and nutrient-packed Whole30 Spaghetti with Fresh Vegetables! Made with roasted spaghetti squash as a wholesome, low-carb alternative to traditional pasta, this recipe is a celebration of fresh, seasonal produce. Sautéed zucchini, cherry tomatoes, bell peppers, and baby spinach come together in a medley of flavors, enhanced with aromatic garlic, Italian seasoning, and a touch of red pepper flakes for subtle heat. Topped with fresh basil and parsley for a fragrant finishing touch, this dish is perfect for those following a Whole30, paleo, or gluten-free lifestyle. Ready in just an hour and serving four, it’s a satisfying, colorful meal that’s as healthy as it is delicious.

Nutriscore Rating: 75/100

Prep Time:15 mins

Cook Time:45 mins

Total Time:60 mins

Servings: 4

Ingredients

• 1 large Spaghetti squash
• 2 tablespoons Olive oil
• 1 medium, diced Onion
• 3 minced Garlic cloves
• 1 medium, diced Zucchini
• 1 cup, halved Cherry tomatoes
• 1 medium, diced Bell pepper
• 2 cups Baby spinach
• 1 teaspoon Salt
• 0.5 teaspoon Ground black pepper
• 1 teaspoon Italian seasoning
• 0.25 teaspoon Crushed red pepper flakes
• 0.25 cup, chopped Fresh basil
• 0.25 cup, chopped Fresh parsley

Directions

Step 1

Preheat your oven to 400°F (200°C).

Step 2

Cut the spaghetti squash in half lengthwise and scoop out the seeds. Drizzle 1 tablespoon of olive oil over the cut sides and sprinkle with a pinch of salt and pepper.

Step 3

Place the squash halves cut-side down on a baking sheet lined with parchment paper. Roast in the oven for 35-40 minutes, or until the flesh is tender and easily scraped into spaghetti-like strands with a fork.

Step 4

While the squash is roasting, heat the remaining 1 tablespoon of olive oil in a large skillet over medium heat.

Step 5

Add the diced onion and sauté for 3 minutes, or until softened. Add the minced garlic and cook for an additional 30 seconds or until fragrant.

Step 6

Stir in the diced zucchini, cherry tomatoes, and bell pepper. Cook for about 5-7 minutes, or until the vegetables are tender and slightly caramelized.

Step 7

Add the baby spinach to the skillet and cook for 1-2 minutes, or until wilted. Season the vegetable mixture with salt, black pepper, Italian seasoning, and crushed red pepper flakes. Stir to combine.

Step 8

Once the spaghetti squash is done roasting, use a fork to scrape the flesh into long strands. Transfer the squash strands to a large mixing bowl.

Step 9

Add the cooked vegetable mixture to the bowl with the spaghetti squash and toss gently to combine.

Step 10

Serve warm, garnished with chopped fresh basil and parsley for a burst of flavor and freshness.

Nutrition Facts

Serving size	(1936.2g)

Amount per serving	% Daily Value*
Calories	1068.2

Total Fat 63.2g	0%
Saturated Fat 13.5g	0%
Polyunsaturated Fat 13.4g
Cholesterol 24mg	0%
Sodium 5954.5mg	0%
Total Carbohydrate 124.1g	0%
Dietary Fiber 27.4g	0%
Total Sugars 57.3g
Protein 17.0g	0%

Vitamin D 0IU	0%
Calcium 461.2mg	0%
Iron 10.0mg	0%
Potassium 2802.6mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 50.2%

Protein: 6.0%

Carbs: 43.8%