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This recipe for Sheet Pan Roasted Vegetable Spaghetti Squash is deliciously easy and also quick to clean up.
Whether you’re looking to cut calories, carbs or just love squash like me, you are going to really enjoy this simple vegetarian meal for sheet pan roasted vegetable spaghetti squash.
Oh and don’t let me forget to mention, the cleanup on this recipe is a breeze!
How to cut spaghetti squash
Are you intimidated by vegetables like spaghetti squash or butternut squash because they can be so hard to cut? Me too!! But we don’t have to be.
There are countless tips and tricks all over the internet for cutting harder skinned vegetables like, spaghetti squash.
One tip I found, using the microwave works really well and softens the squash just enough making it easier to cut.
Using a paring knife, just cut a few slits (vertically) down each side of the squash before placing in the microwave for 2-3 minutes.
Once the 3 minutes is up, carefully remove it from the microwave and place on a cutting board.
WARNING the squash does get hot so hold the squash in place using a kitchen towel.
Then carefully cut off the tip of the squash and slice through with your butcher knife. Try and use the slits you made as guide on where to cut.
That is it, voila. Easy – peasy! Now you’re ready to cook…
Now that you’ve broken through that outer skin, here is a list of all the ingredients needed to make this one pan wonder.
How to make Spaghetti Squash with Vegetables
The main reason I love this dish is just how easy it is. Besides some light prep work in cutting the vegetables there isn’t much else to do other than prep, bake, scoop and mix.
To start, preheat the oven 400 degrees F. Then cut the spaghetti squash in half. I prefer it the long way. You can use the Microwave method to soften it up first.
Scoop out the seeds and season the inside of both halves with extra virgin olive oil, salt & pepper. Set aside.
Now, prep the vegetables by cutting the broccoli into florets, chopping the peppers and zucchini. Try to keep them all a similar in size for more even cooking. Place them in a bowl and season with extra virgin olive oil, salt, pepper and a lot of chopped garlic.
I prefer to use pre chopped garlic but using fresh garlic is great.
Next, grease a sheet pan with olive oil spray. Lay the squash cut side down on the sheet pan, leaving enough room for the other vegetables.
Side Note: I generally start with the squash cut side down and then a little more than halfway through, flip them over.
Spread out the cut, seasoned vegetables onto the sheet pan, trying not to overlap as much as possible.
Place the entire sheet pan into the oven and roast for about 30-40 minutes.
Side Note: I like to flip the squash halves over about 20 minutes in and toss the veggies as needed throughout the cooking process.
Scoop and Mix
Once all cooked, remove rom the oven and allow the squash to cool slightly. Then using a fork or tongs, begin to scoop the squash from the skin. It starts to look like spaghetti strands.
You can either place in a bowl with vegetables, fresh basil leaves and grated parmesan cheese.
Another option, is to place the spaghetti squash strands back onto the sheet pan and then toss together with the vegetables, basil and grated parmesan (less clean up this way!).
Sometimes I even put a dollop of pesto.
This dish is best served warm and can serve up to 4 people.
How do I know when the spaghetti squash is cooked
You will know when the squash is cooked by pressing on it with a fork or spoon. If it is soft enough to press down on then it is done. If you find it to has no give or it just feels tough, then it needs more time.
What goes with spaghetti squash
The great thing about spaghetti squash is how versatile it is. You can literally top it or toss it up with any traditional pasta topping. There are endless possibilities.
Here are some blog favorite pasta dishes that can be substituted with spaghetti squash:
- My Bolognese style Meat Sauce
- Orecchiette with Pancetta and Broccoli di Rabe
- Bucatini Pomodoro
- Spaghetti with Grape Tomatoes and Little Kick
How to cook spaghetti squash
In addition to the traditional oven roasting method listed in this recipe, you can also cook spaghetti squash in the slow cooker, InstantPot or even in the microwave (I have not tried this method though).
What equipment do I need to make this sheet pan squash dinner
You really don’t need a lot of tools for this recipe, except for maybe the sheet pan, lol.
Some of my Suggested Kitchen Tools are:
If you’d like to see all the items I use in this recipe you can check them out in my new amazon store front.
Nothing but Love for Spaghetti Squash
I hope you love this recipe for Sheet Pan Spaghetti Squash and Roasted Vegetables as much as I do. It is definitely a weeknight dinner winner.
Packed with a lot of fresh, flavorful ingredients there really is nothing better when you’re looking for a low carb, vegetarian meal.
It’s also a really quick clean up! Easy recipes without a lot of dishes are by far my favorite meal of the week.
Happy Cooking everyone! Don’t forget to like, comment share and connect with me on social media @cheftini (just about everywhere!)
Sheet Pan Roasted Vegetable Spaghetti Squash
- 1 Medium Spaghetti Squash aprox. 3-4 lbs
- 1 Crown Broccoli cut into florets
- 1 large Green Zucchini or 2 smaller zucchini
- 1 Red Pepper cut up
- 1 Yellow/Orange Pepper cut up
- 1 1/2 tbsp Chopped Garlic
- Extra Virgin Olive Oil
- Parmesan Cheese grated
- Fresh Basil Leaves
- Salt & Pepper to taste
- Rinse and dry squash and vegetables. Preheat oven to 400 f.
- Carefully cut spaghetti squash vertically in half. Scoop out the seeds and any stringy pulp. Season with extra virgin olive oil, salt and pepper. Place on a greased sheet pan - cut side down, leaving enough room for the other vegetables.
- Cut and prepare the broccoli, peppers, zucchini, garlic and onions. Season with extra virgin olive oil, salt and pepper. Spread out onto sheet pan, trying not to overlap the vegetables.
- Place in oven and roast for 30-40 minutes. At about 20 minutes of cooking time, carefully, flip the squash halves over to cut side up and toss the veggies.
- When squash is cooked through. Remove the pan from the oven. Let cool slightly then begin to scrape the squash from the skin with a fork or tongs. Place strands with all the roasted vegetables into a serving bowl. Mix together with grated parmesan cheese and a good handful of torn fresh basil.
- Serve warm. An optional step is to add some fresh pesto to the mix.