Paleo Spaghetti Squash Primavera

Ingredients

• 1 medium spaghetti squash
• 1 tablespoon olive oil
• 1/2 teaspoon sea salt
• 1/4 teaspoon black pepper
• 1/4 cup diced onion
• 1/2 cup diced red bell pepper
• 1/2 cup diced green bell pepper
• 1 cup sliced mushrooms
• 1/4 cup diced tomatoes
• 2 cloves garlic, minced
• 1/4 cup white wine
• 2 tablespoons fresh parsley, chopped
• 2 tablespoons fresh basil, chopped
• 1/4 cup toasted pine nuts

Directions

1. Preheat oven to 375°F.
2. Cut spaghetti squash in half lengthwise and remove seeds. Place squash face down on a baking sheet and roast for 25 minutes.
3. Heat oil in a large skillet. Add onion, bell peppers, mushrooms, and tomatoes and sauté over medium heat for 5 minutes.
4. Add garlic, white wine, parsley, and basil and cook for an additional 3 minutes.
5. Remove squash from oven and use a fork to scrape the strands from the squash into the skillet. Toss gently to combine.
6. Sprinkle with pine nuts and serve.

Interesting Facts

• Spaghetti squash is a great low-carb alternative to traditional pasta.
• This dish is easily adaptable – feel free to add other vegetables you have on hand.
• Leftovers can be stored in an airtight container in the refrigerator for up to three days.