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Spaghetti Squash Primavera

  • Level: Intermediate
  • Total: 1 hr 20 min
  • Active: 40 min
  • Yield: 4 to 6 servings
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1 medium spaghetti squash (1 1/2 to 2 pounds)

2 tablespoons extra-virgin olive oil, plus more for drizzling 

Sea salt

4 cloves garlic, minced 

2 1/2 cups small broccoli florets 

1 cup sliced oyster mushrooms 

2 1/2 teaspoons chopped fresh rosemary

1 teaspoon chopped fresh thyme 

Pinch red pepper flakes 

1 cup halved cherry or grape tomatoes 

1/4 cup chopped green olives 

Ground black pepper 

1/4 cup pine nuts, lightly toasted, for garnish 


  1. Preheat the oven to 350 degrees F.
  2. Halve the squash lengthwise and scoop out the seeds with a spoon. Set the squash halves cut-side-up in a baking dish. Drizzle them with olive oil and sprinkle with sea salt. Bake until fork tender, 35 to 40 minutes. Remove from the oven and use a fork to separate the flesh into strands. Transfer the squash "noodles" to a medium mixing bowl. Set aside.
  3. Heat 1 tablespoon of the olive oil in large skillet over medium-low heat. Add the garlic and cook until lightly browned, 2 to 3 minutes. Add the broccoli and cook another 8 minutes, or until tender. Stir in the oyster mushrooms, rosemary, thyme and red pepper flakes, and cook 3 minutes more. Add the cherry tomatoes and green olives, and cook for a final 2 minutes. Transfer the mixture to the bowl with the spaghetti squash. Add the remaining 1 tablespoon olive oil and toss to combine. Season with salt and pepper. Garnish with the pine nuts and serve immediately.