Spaghetti squash and roasted vegetables
A vegan tray bake made of spaghetti squash topped with a variety of roasted vegetables.
We’re relatively new to the world of spaghetti squash. This is not a gourd we grew up with and when we first showed it to our parents their only question was, “Will it make a good pita?”. Greeks like our parents love using squash to make things like pita and fritters, not as substitutes for pasta.
We love spaghetti squash! It’s not that we are trying to cut out carbs (we live for bread), but we genuinely love the way it tastes. We also love how magical it is to see a once solid vegetable transform into delicate strands of golden yellow. One of our favourite ways to serve spaghetti squash is topped with roasted vegetables. This makes a perfect light meal, but also works as the side to something like grilled salmon or steak. Or, you can keep your meal vegan by serving the spaghetti squash and roasted vegetables with some chickpea fritters
How to cook spaghetti squash.
It is actually very simple. Wash your squash; we like to scrub it with a vegetable brush because sometimes we find that there is caked on dirt. Next, dry your squash and using a sharp chef’s knife, carefully cut it lengthwise. You may first have to cut off the hard stem that will be on the tip of the squash in order to get your knife through the center.
Once split in half, use a spoon, or your hands, to scoop out the seeds. Drizzle the flesh of the spaghetti squash with a bit of olive oil and use a brush or your fingers to spread it across the surface of the squash. Place it on a baking tray, cut side down, and pierce the skin of both halves with a fork a few times. Roast in the middle rack of an oven preheated to 400 degrees Fahrenheit until soft (about 30 – 40 minutes).
How long does it take to roast spaghetti squash?
We have given an estimate of 30 to 40 minutes, but there are things which will affect this cooking time. These include:
- Size of the squash
- Age of the squash
- Actual temperature of your oven
- How “al dente” you want your spaghetti squash to be
Check on your squash at the 30 – 40 minute mark. It should be easy to scrape the flesh to make strands. If it is not, return it to the oven for a little longer.
Use a variety of vegetables for this spaghetti squash and roasted vegetables recipe.
You can absolutely use any vegetables you like, including carrots, chunks of cabbage, or mushrooms (yes, we know those are fungi and not vegetables). You may have to check on them during the cooking to be sure that nothing burns. If you use a hard root vegetable like carrots or parsnips, cut them into smaller chunks so that they cook quicker.
Although you can use vegetables that you like, the cherry tomatoes really are a must here. They get deliciously soft and create a tomato sauce of sorts.
Looking for more easy squash recipes? Check these out:
Squash fritters without cheese
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Spaghetti squash and roasted vegetables
Equipment
- 2 baking trays or 1 large baking tray
Ingredients
- 1 large spaghetti squash
- 2 cups cherry tomatoes, halved
- 4 garlic cloves
- 2 medium zucchini, cut into chunks
- 1 red pepper, cut into chunks
- 1/3 cup pitted Kalamata olives
- 2 tbsp (30 mL) olive oil
- 1 tsp salt
- ½ tsp pepper
- 1 green onion, sliced optional
Instructions
- Preheat oven to 400 degrees Fahrenheit.
- Prepare your spaghetti squash. Wash it and then cut it in half lengthwise. Remove the seeds and then drizzle a bit of the olive oil onto the flesh of the squash. Place it cut side down on your baking tray and pierce the skin a few times with a fork.1 large spaghetti squash
- Place the remaining vegetables (except for the green onions) and the olives in a large bowl and toss with the rest of the olive oil and the salt and pepper. Mix well to coat.2 cups cherry tomatoes, halved, 4 garlic cloves, 2 medium zucchini, cut into chunks, 1 red pepper, cut into chunks, 1/3 cup pitted Kalamata olives, 1 tsp salt, ½ tsp pepper, 2 tbsp (30 mL) olive oil
- Divide the vegetables onto 2 baking trays (you can use only 1 baking tray if you have one large enough to hold all your vegetables without crowding them). Bake in the middle rack of your oven for 30 - 40 minutes.
- Once your spaghetti squash is cool enough to handle, use a fork to scrape up the strands. We like to work from the outside working our way in. Transfer your spaghetti squash strands to a large bowl and season with salt and pepper, to taste.
- Take the roasted garlic and either mash it with the back of a fork or chop it up if it is not soft enough to mash. Mix it in gently with the spaghetti squash.
- Top with the roasted vegetables and garnish with green onions if desired.
- Enjoy!
Looks delicious and light and healthy!
Thank you so much Dorothy!