Food Faith Fitness · by Taylor Kiser★ 4.8 (4)
Spaghetti Squash Primavera
NUTRITION · PER SERVING80M COOK
CAL 15%·PRO 21%
CARBS 30G41% OF CAL
7G FIBER12G OTHER12G TOTAL SUGAR
FAT 17G51% OF CAL
5G SAT12G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Roasted spaghetti squash tossed with fresh vegetables, herbs, lemon, and Parmesan. A light, naturally gluten-free alternative to pasta primavera.
mainitalianpasta🍪 sheet pan🔥 ovenlow carbvegetarian
View the full recipe on Food Faith Fitness →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 2 pounds spaghetti squash (1 large squash)
- 2 teaspoons + 2 tablespoons olive oil
- 1 cup carrots (thinly sliced)
- 2 cups broccoli (cut into small florets)
- 3/4 cup onion (roughly chopped)
- 1 red bell pepper (diced)
- 4 teaspoons Italian seasoning
- 1 teaspoon salt
- Juice of 1 lemon (or to taste)
- 1/2 cup cherry tomatoes (halved)
- 3/4 cup Parmesan cheese (grated)
- Fresh basil (for garnish)
At a glance
PER SERVING · TIME 80M
CAL 15%·PRO 21%
CARBS 30G41% OF CAL
7G FIBER12G OTHER12G TOTAL SUGAR
FAT 17G51% OF CAL
5G SAT12G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 1h 10m
- Sodium
- 1065mg
- Total sugar
- 12g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 621mg
- Calcium
- 292mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 1065MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.