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    You are in: Home / Recipes / Roasted Garden Vegetables With Spaghetti Squash Recipe
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    Roasted Garden Vegetables With Spaghetti Squash

    Roasted Garden Vegetables With Spaghetti Squash. Photo by Deb Wolf

    1/1 Photo of Roasted Garden Vegetables With Spaghetti Squash

    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    15 mins

    30 mins

    Deb Wolf's Note:

    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.

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    1. 1
      Preheat oven to 425°F
    2. 2
      Toss all vegetables except spaghetti squash with olive oil, salt and pepper.
    3. 3
      Spray an 11x17 pan with non-stick and add vegetables in a single layer. Use 2 pans or cookie sheets if needed.
    4. 4
      Place in hot oven and roast 20 minutes.
    5. 5
      Stir and roast 10 minutes longer.
    6. 6
      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.
    7. 7
      Drain well and keep warm until the vegetables are done.
    8. 8
      Heat pasta sauce in a large pot to a simmer.
    9. 9
      When vegetables are roasted, softened and browned in spots, add them to the pasta sauce.
    10. 10
      Scrape the spaghetti squash with a fork onto 6 plates.
    11. 11
      Top with vegetables and sauce.
    12. 12
      Sprinkle each serving with 1 teaspoon parmesan cheese.

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    Nutritional Facts for Roasted Garden Vegetables With Spaghetti Squash

    Serving Size: 1 (531 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 231.0
    Calories from Fat 49
    Total Fat 5.5 g
    Saturated Fat 1.5 g
    Cholesterol 4.0 mg
    Sodium 982.1 mg
    Total Carbohydrate 42.4 g
    Dietary Fiber 7.8 g
    Sugars 17.3 g
    Protein 6.5 g

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