Follow these step-by-step instructions for a perfect Spaghetti Squash Primavera every time. We’ll break it down into preparing the squash, cooking the vegetables, and bringing it all together.

Part 1: Roasting the Spaghetti Squash

1. Preheat and Prepare: Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup.
2. Cut the Squash: This is often the trickiest part. Place the spaghetti squash on a stable cutting board. Using a large, sharp chef’s knife, carefully pierce the squash and cut it in half lengthwise, from stem to end. If it’s very difficult to cut, you can microwave the whole squash for 3-5 minutes to soften the rind slightly.
3. Scoop the Seeds: Use a large spoon to scrape out the seeds and stringy pulp from the center of each squash half, just like you would with a pumpkin. Discard the seeds or save them for roasting later.
4. Season and Roast: Drizzle the cut sides of the squash with 1 tablespoon of olive oil. Use your hands to rub it evenly over the flesh. Season generously with salt and black pepper. Place the squash halves cut-side down on the prepared baking sheet.
5. Bake to Perfection: Roast in the preheated oven for 35-50 minutes. The cooking time will vary depending on the size of your squash. It’s done when the outside is firm enough to hold its shape, but the inside is tender enough to be easily pierced with a fork.
6. Shred the “Spaghetti”: Once cooked, carefully remove the squash from the oven and let it cool for a few minutes until it’s safe to handle. Using a fork, gently scrape the flesh of the squash from the inside. It will naturally separate into long, spaghetti-like strands. Set the strands aside in a large bowl.

Part 2: Creating the Vibrant Primavera Topping

1. Sauté the Aromatics: While the squash is roasting, heat the remaining 1 tablespoon of olive oil in a large skillet or Dutch oven over medium heat. Add the chopped yellow onion and cook, stirring occasionally, until it begins to soften and become translucent, about 3-4 minutes.
2. Add Harder Vegetables: Add the minced garlic, julienned carrots, and sliced red bell pepper to the skillet. Sauté for another 5-6 minutes, until the carrots and peppers are crisp-tender. You want them to retain a slight bite.
3. Incorporate Softer Vegetables: Add the broccoli florets to the skillet. Continue to cook for another 4-5 minutes. The broccoli should be bright green and just tender. If the pan seems dry at any point, add a splash of the vegetable broth to prevent sticking.
4. Create the Pan Sauce: Pour in the vegetable broth (or white wine) to deglaze the pan. Use a wooden spoon to scrape up any browned bits from the bottom of the skillet—this is where a ton of flavor is! Let the liquid simmer and reduce by about half.
5. Finish the Sauce: Reduce the heat to low. Stir in the heavy cream (or coconut cream), grated Parmesan cheese, and thawed peas. Stir continuously until the cheese is melted and the sauce is smooth and slightly thickened. Be careful not to let it boil after adding the cream and cheese.
6. Season to Taste: Turn off the heat. Stir in the fresh lemon juice and chopped parsley. Season the sauce with salt, black pepper, and a pinch of red pepper flakes (if using). Taste and adjust the seasonings as needed. It might need another squeeze of lemon or a bit more salt to make the flavors pop.

Part 3: Bringing It All Together

1. Combine and Toss: Pour the beautiful primavera vegetable and sauce mixture over the shredded spaghetti squash in the large bowl.
2. Gently Mix: Using tongs, gently toss everything together until the squash strands are evenly coated with the sauce and the vegetables are distributed throughout. Be gentle to keep the squash strands intact.
3. Serve Immediately: Divide the Spaghetti Squash Primavera among bowls. Garnish with an extra sprinkle of Parmesan cheese, a bit more fresh parsley, and a crack of black pepper.