I don't know about you but we can eat red sauce and squash no matter the season! Indulge in this tasty tasty Italian favorite!
Preheat oven to 400°
Drizzle cut sides of spaghetti squash with oil and season with salt and pepper.
Place cut side down on a large, rimmed baking sheet. Roast until tender, 30 to 35 minutes. Let cool. Using a fork, break up squash strands.
Meanwhile, make primavera filling: Ina large skillet over medium heat, heat oil. Add onion and pepper and cook until mostly tender, 3 to 4 minutes, then add tomatoes, zucchini, garlic, and lemon zest.
Season with salt, pepper, and Italian seasoning and cook 3 to 4 minutes more.
Stir in chicken and remove from heat.
Divide mixture between spaghetti squash halves and stir to combine.
Top each spaghetti squash with vegan cheese and return to the oven to melt, 5 minutes.
Top with noosh and parsley to serve!
1 spaghetti squash (cut in half with the seeds taken out)
2 tbsp. extra-virgin olive oil
Freshly ground pepper
1/2 small red onion, chopped
1 orange bell pepper, chopped
1 c. grape tomatoes, halved
1 zucchini, cut into half moons
2 cloves garlic, minced
1 tsp. lemon zest
1/2 tsp. Italian seasoning
2 1/2 c. cooked shredded chicken
1 c. shredded vegan mozzarella
Freshly chopped parsley, for garnish
Sprinkle of nutritional yeast (noosh)