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Spaghetti squash dish topped with protein and colorful vegetables

Spaghetti Squash with Protein and Veggies

A nutritious and colorful dish combining spaghetti squash with your choice of protein and fresh vegetables, perfect for a healthy meal.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Healthy
Calories: 280
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 medium spaghetti squash (about 3 pounds)
  • 1 cup cooked chicken, shrimp, or pork (optional)
  • 1 cup assorted vegetables (like bell peppers, zucchini, or broccoli)
Seasoning and Garnish
  • 2 tablespoons olive oil
  • salt and pepper to taste
  • fresh herbs for garnish (like parsley or basil)

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C).
  2. Cut the spaghetti squash in half lengthwise and scoop out the seeds.
  3. Drizzle olive oil over the cut sides and season with salt and pepper.
Roasting and Cooking
  1. Place the squash cut side down on a baking sheet and roast for 30-40 minutes, or until the flesh is tender and easily scrapes into strands.
  2. In a skillet, heat olive oil over medium heat and add your choice of protein and vegetables. Cook until the vegetables are tender.
Mixing and Serving
  1. Once the squash is ready, use a fork to scrape the flesh into strands and mix with the protein and vegetables.
  2. Serve warm, garnished with fresh herbs.

Notes

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Cook the squash and store it separately from the protein and veggies until ready to serve.
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