Roasted Garden Vegetables With Spaghetti Squash

READY IN: 45mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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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