Sheet Pan Roasted Vegetable Spaghetti Squash
This is a recipe for Sheet Pan Roasted Vegetable Spaghetti Squash
Prep Time 10 minutes mins
Cook Time 35 minutes mins
- 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.