Roasted Garden Vegetables With Spaghetti Squash

Name: Roasted Garden Vegetables With Spaghetti Squash
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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

1
Preheat oven to 425u00b0F
2
Toss all vegetables except spaghetti squash with olive oil, salt and pepper.
3
Spray an 11x17 pan with non-stick and add vegetables in a single layer. Use 2 pans or cookie sheets if needed.
4
Place in hot oven and roast 20 minutes.
5
Stir and roast 10 minutes longer.
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
Drain well and keep warm until the vegetables are done.
8
Heat pasta sauce in a large pot to a simmer.
9
When vegetables are roasted, softened and browned in spots, add them to the pasta sauce.
10
Scrape the spaghetti squash with a fork onto 6 plates.
11
Top with vegetables and sauce.
12
Sprinkle each serving with 1 teaspoon parmesan cheese.

326

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 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, and more.

Yes, Roasted Garden Vegetables With Spaghetti Squash falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!