Ingredients:

• 1 medium spaghetti squash, shredded
• 1 zucchini, diced
• 1 red bell pepper, diced
• 1 carrot, julienned
• 2 tablespoons garlic-infused olive oil
• 1/4 cup bone broth
• 1/4 cup grated Parmesan cheese (optional)
• Fresh basil leaves, for garnish
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 400°F (200°C).
2. Place the shredded spaghetti squash onto a baking sheet lined with parchment paper. Bake for about 40 minutes or until the strands are tender but not mushy. Set aside.
3. In a large skillet, heat the garlic-infused olive oil over medium heat.
4. Add the diced zucchini, red bell pepper, and julienned carrot to the skillet. Sauté for about 5-7 minutes until the vegetables are slightly tender.
5. Add the baked spaghetti squash and bone broth to the skillet and gently mix the vegetables and squash together. Allow the squash to take up some of the broth.
6. Season with salt and pepper to taste. If you’re using Parmesan cheese, sprinkle it over the mixture and gently toss to combine.
7. Cook for an additional 2-3 minutes until everything is heated through.
8. Remove from heat and garnish with fresh basil leaves.
9. Serve warm and enjoy your delicious Low FODMAP Spaghetti Squash Primavera!