Prep 15 mins
Cook 30 mins
A bountiful garden harvest today inspired this recipe. Eggplant, zucchini, yellow squash, sweet red pepper, onion, garlic and roma tomatoes are tossed with olive oil, roasted, combined with pasta sauce and served over steamed spaghetti squash. A sprinkle of grated parmesan completes it. Use a good quality of pasta sauce, but not marinara - it will get too watery. I like Prego.
- 1 (2 1/2-3 lb) spaghetti squash
- 1 eggplant, peeled and cut into 1-inch pieces
- 1 zucchini, cut into 1/4-inch slices
- 1 yellow squash, cut into 1/4-inch slices
- 1 red bell pepper, seeded and cut into 1/2-inch pieces
- 2 roma tomatoes, cut into 1/2-inch pieces
- 1 cup onion, cut into 1/2-inch pieces
- 4 garlic cloves, sliced thinly
- 1 teaspoon salt
- 1⁄2 teaspoon pepper
- 1 (24 ounce) jar pasta sauce
- 6 teaspoons parmesan cheese, grated
- Preheat oven to 425°F
- Toss all vegetables except spaghetti squash with olive oil, salt and pepper.
- Spray an 11x17 pan with non-stick and add vegetables in a single layer. Use 2 pans or cookie sheets if needed.
- Place in hot oven and roast 20 minutes.
- Stir and roast 10 minutes longer.
- Scrub spaghetti squash well, halve vertically and remove seeds. Place cut side down in a microwavable dish, add 1/4 cup water, cover and cook on high 10 minutes, turning the dish several times if your microwave doesn't have a turntable. You may need to cook in batches.
- Drain well and keep warm until the vegetables are done.
- Heat pasta sauce in a large pot to a simmer.
- When vegetables are roasted, softened and browned in spots, add them to the pasta sauce.
- Scrape the spaghetti squash with a fork onto 6 plates.
- Top with vegetables and sauce.
- Sprinkle each serving with 1 teaspoon parmesan cheese.