Roasted Garden Vegetables With Spaghetti Squash
photo by Deb Wolf
- Ready In:
- 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.
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RECIPE SUBMITTED BY
My husband, Walt and I live in Huntley, Illinois; about 1 hour west/northwest of Chicago O'Hare airport. I'm a stay at home wife with 3 adult children. I collect old cookbooks, enjoy reading, gardening, canning, candy making and jewelry making. I'm passionate about my savior, singing on the worship team and volunteering for a non-profit that provides free legal services to poor families. My favorite cookbooks are Taste of Home Contest Winning and those authored by Rachael Ray. A pet peeve is when a cook doesn't give an alternative for a difficult to find ingredient.