Submitted by: Lucy Delfini
Prep Time: 15 Minutes
Cook Time: 25 Minutes
This recipe is delicious and gluten free. It's simple to make. You can substitue any combination of fresh vegtables.
Preheat oven to 425°F. Cut spaghetti squash in half lengthwise and remove seeds with a spoon. Place squash, cut side up, on a baking sheet. Drizzle with half of olive oil, and season with salt and pepper. Turn cut side down and roast for 25 minutes.
Meanwhile, heat remaining olive oil in a large saucepan over medium heat. Add onion, zucchini, squash, bell pepper, and broccoli; saute until vegetables begin to soften, about 5 minutes, stirring frequently. Add garlic and toss to combine. Add tomatoes, crushing with a spoon. Season with red pepper flakes, oregano, thyme, salt and pepper. Saute for another 5 minutes.
When squash is tender, use a fork to scrape into spaghetti-like strings. Divide among shallow bowls. Spoon primavera sauce over "noodles" and garnish with cheese.