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sheet pan spaghetti squash

Sheet Pan Roasted Vegetable Spaghetti Squash

This is a recipe for Sheet Pan Roasted Vegetable Spaghetti Squash
Prep Time 10 minutes
Cook Time 35 minutes
Course Main Dish
Servings 4

Ingredients
  

  • 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

Instructions
 

  • 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.
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