Spaghetti Squash Primavera

Instructions

1. Preheat the oven to 200 degrees Celsius.
2. Brush the cut sides of the spaghetti squash with 1 tablespoon of olive oil and season with salt and pepper.
3. Place the squash halves cut side down on a baking sheet and roast for 40 minutes or until tender.
4. While the squash is roasting, heat 2 tablespoons of olive oil in a large skillet over medium heat.
5. Add the minced garlic and sauté for 1 minute until fragrant.
6. Add the sliced red bell pepper, zucchini, and carrot to the skillet and sauté for 5-7 minutes until the vegetables are tender.
7. Add the halved cherry tomatoes to the skillet and cook for an additional 2 minutes.
8. Remove the roasted squash from the oven and use a fork to scrape the flesh into spaghetti-like strands.
9. Add the squash strands to the skillet with the vegetables and toss to combine.
10. Stir in the grated parmesan cheese and torn basil leaves, and season with additional salt and pepper to taste.
11. Serve the spaghetti squash primavera warm, garnished with extra parmesan and basil if desired.