Spaghetti Squash Primavera

How to Cook Spaghetti Squash Primavera

Tap a step to highlight it, or turn on Cook Mode for large type and step-by-step focus.

1. Heat the oven to 200°C / 390°F (180°C / 355°F fan). Brush the cut sides of the squash with half the oil, sprinkle with the salt and lay it cut side down on a lined baking tray. Roast for 40 minutes, until the skin gives when pressed.

   Mark done Start 40 min timer

2. Leave the squash to cool for 5 minutes, then scrape the flesh into long strands with a fork and drain in a colander.

   Mark done Start 5 min timer

3. Meanwhile, heat the remaining oil in a large frying pan over medium-high heat. Cook the zucchini, pepper and asparagus for 4 minutes. Add the garlic and tomatoes and cook for 2 minutes. Pour in the stock and simmer for 3 minutes.

   Mark done Start 4 min timer

4. Toss the squash strands with the vegetables, Parmesan, lemon juice and pepper. Scatter with the basil.

   Mark done

Things to Watch For

1. Pierce the squash a few times before roasting if it is very large, so steam can escape.
2. If the strands look wet after draining, press them gently with a clean tea towel.
3. Cut the vegetables small so they cook in the few minutes the squash needs to cool.

If You're Missing Something

• An eighth of a teaspoon of garlic powder per clove is the usual stand-in when you are out of fresh garlic — it will not caramelise the same way, but it carries the flavour.

To Go With It

A green salad · A slice of wholegrain toast · Grilled chicken

Keeping Spaghetti Squash Primavera

Keeps in the fridge for up to 3 days. Reheat gently; the strands release water as they stand.

Common Questions

Spaghetti Squash Primavera Nutrition

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.