Spaghetti squash and roasted vegetables

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5 from 1 vote

Spaghetti squash and roasted vegetables

A vegan tray bake made of spaghetti squash topped with a variety of roasted vegetables.

Prep Time25

Cook Time40

Total Time1 5

Course: Main Course

Cuisine: American

Servings: servings

Calories: 197kcal

Author: Mia Kouppa

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!

Notes

Cooking spaghetti squash.

If you want your spaghetti squash less firm, cook it a little bit longer.

Sometimes we find that our spaghetti squash is a little too "wet" once we scrape up the strands. When this happens we toss it in a dry skillet over low to medium heat in order to dry it up a little bit.

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