Loaded with fresh veggies this pasta is vegan and gluten free. The cherry tomatoes are roasted with balsamic for a sweet and tangy flavor and herbs bring a burst of freshness.
Spaghetti Squash Primavera
- 1 large spaghetti squash, halved
- 12 ounces cherry tomatoes
- 2 ears of corn
- balsamic vinegar
- 1 yellow onion, chopped
- 1 fennel bulb, cut in thin strips
- 1 red pepper, cut into thin strips
- 1 tablespoon fresh thyme, finely minced
- ¼ teaspoon red pepper flakes
- 2 lemons
- Extra virgin olive oil(EVOO)
- Kosher salt & fresh cracked pepper(S&P)
- roast squash at 400 degrees F for 50 minutes
- roast the corn and tomatoes for 30 minutes
- make the sauce using the onions anf fennel
- toss the sauce and pulled squash together
Pre-heat oven to 400 degrees fahrenheit. Meanwhile, clean out the seeds of the squash using a spoon(save them for roasting!). Season the inside of the squash with a good drizzle of EVOO and a little S&P. Toss the cherry tomatoes with 2 tablespoons each EVOO & balsamic, a pinch of kosher salt and a few cracks of pepper. Roast the tomatoes in the oven until they pop and shrink down, about 25-30 minutes. At the same time, roast the corn(leave the husk on) for 30 minutes, and roast the squash for 50 minutes until a fork is able to pierce the squash with relative ease.
Meanwhile, work on the sauce. Pre-heat a large non-stick pan over medium heat along with 3 tbsp of EVOO. Add the onion and next 3 ingredients along with ½ teaspoon kosher salt and a few cracks of pepper. Cook for 7 minutes, stirring often. Add the garlic and pepper flakes and cook until everything is soft, but the peppers and fennel still have a little bite left, about 5-7 minutes. Check for seasoning, you might need a little more salt, take pan off heat and set aside.
Once the squash is cooked and cooled down, use a fork to scrape out strands of “spaghetti”. It should come out easy, just try to keeps the strands as long as possible. Take the corn out of the husk and cut the kernels off the cob. Toss the corn, scraped out squash, and roasted tomatoes(but not the juices bc the balsamic will turn the color of the squash) in the pan with the onion mixture. Turn the heat back on medium-high and add the zest of 1 lemon, 2 tablespoons of lemon juice, and a pinch of salt. Toss everything to combine and check for seasoning. You will most certainly need more lemon juice because the squash will be bland, so add enough to really make the mixture “pop”, you may need a little more salt too.
Plate the pasta just like you would spaghetti, and garnish with a little lemon zest, a drizzle of EVOO, and some of the chopped fennel tops.