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Spaghetti Squash with Roasted Vegetables Recipe

Spaghetti Squash with Roasted Vegetables Recipe
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5 from 20 reviews

Spaghetti Squash with Roasted Vegetables is a healthy, low-carb dish featuring the unique texture of spaghetti squash combined with a colorful medley of roasted bell peppers, zucchini, red onion, and aromatic garlic. Perfect for a nutritious weeknight meal or elegant dinner, this recipe is rich in vitamins, fiber, and antioxidants, offering a satisfying alternative to traditional pasta dishes without sacrificing flavor or versatility.

Ingredients

Scale

Main Ingredients

  • 1 medium spaghetti squash (3–4 pounds)
  • 1 red bell pepper, chopped into bite-sized pieces
  • 1 yellow bell pepper, chopped into bite-sized pieces
  • 1 medium zucchini, sliced into half-moons or cubes
  • 1 medium red onion, sliced into wedges
  • 3–4 cloves garlic, minced finely

Seasonings & Oils

  • 2 tablespoons extra virgin olive oil (divided)
  • 1–2 teaspoons Italian seasoning (basil, oregano, thyme, rosemary blend)
  • Salt, to taste
  • Black pepper, to taste

Instructions

  1. Preheat Your Oven: Begin by preheating your oven to 400°F (200°C) to ensure even roasting and caramelization of your vegetables and spaghetti squash.
  2. Prepare the Spaghetti Squash: Using a sharp knife, carefully cut the spaghetti squash in half lengthwise. Scoop out all the seeds with a spoon until clean. Drizzle about one tablespoon of olive oil inside each half and season with salt and pepper to taste. Place the squash halves cut-side down on a parchment-lined baking sheet.
  3. Chop & Season Your Vegetables: Wash and chop the red and yellow bell peppers, zucchini, and red onion into bite-sized pieces as described. Place the chopped vegetables and minced garlic in a large bowl. Drizzle with the remaining one tablespoon of olive oil and sprinkle the Italian seasoning over the top. Toss thoroughly to coat every piece evenly.
  4. Roast Everything: Spread the seasoned vegetables evenly on a separate baking sheet, making sure they are not crowded. Place both baking sheets (squash and vegetables) simultaneously in the preheated oven. Roast the vegetables for 25-30 minutes, stirring halfway through to ensure even cooking and slight charring. Roast the spaghetti squash for 30-35 minutes until fork-tender.
  5. Scrape Out The Spaghetti: Remove both baking sheets from the oven and let them cool slightly. Use two forks to scrape the flesh of the cooked spaghetti squash halves, pulling the flesh into noodle-like strands. Transfer all the strands to a large mixing bowl and combine with the roasted vegetables. Toss gently to mix until evenly blended and serve warm.

Notes

  • Use a sharp knife and exercise caution when cutting the spaghetti squash due to its tough skin.
  • Do not overcrowd the vegetables on the baking sheet to ensure they roast instead of steam.
  • If you prefer, customize the vegetables by adding mushrooms, cherry tomatoes, or carrots.
  • Leftover spaghetti squash and roasted vegetables can be refrigerated for up to 3 days.
  • To reheat, warm gently in a skillet or microwave until heated through.
  • This dish can be served as a main course for a light meal or as a side dish to grilled proteins.

Nutrition

Keywords: Spaghetti squash recipe, roasted vegetables, low carb dinner, healthy vegetarian meal, Italian seasoning vegetables, gluten free pasta alternative

Find it online: https://lucabites.com/spaghetti-squash-with-roasted-vegetables-recipe/