Spaghetti Squash Primavera: A Wholesome Twist on Pasta Night

Ingredients

• 1 medium spaghetti squash (about 2-3 pounds or 900-1350g)
• 2 tablespoons olive oil (30ml)
• Salt and pepper to taste
• 1 small zucchini, diced (about 1 cup or 150g)
• 1 bell pepper (red or yellow), diced (about 1 cup or 150g)
• 1 small yellow onion, diced (about 1 cup or 150g)
• 2 cloves garlic, minced
• 1 cup cherry tomatoes, halved (about 150g)
• Fresh basil, chopped (about 1/4 cup or 15g)
• 1/2 teaspoon red pepper flakes (optional)
• Grated Parmesan cheese (optional, for vegan omit)