Recipe by Gila
"This is a great fall dish. Roasted veggies sit on a bed of spaghetti squash and are topped with a little melted cheese. Note: vegetables can easily be substituted. I have made this many times with whatever is on hand. However, when I can, I try to use mostly root vegetables in yellow and orange colors."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
spaghetti squash, halved and seeded
acorn squash, halved and seeded
ground black pepper
shredded Cheddar cheese
This is a very labor intensive recipe for a mediocre result. We did like it mainly because we love veggies, especially squash, but it was just okay. Not enough seasoning or salt. Something was missing. I will make again, but I'll figure out an easier method and use different spices. I did use parmesan and not cheddar. Maybe that was it. It just didn't rock our world. Thank you for the recipe and the idea of mixing the different varieties of squash.
I liked this recipe. Did make a couple of modifications though; mainly, using a bit more of the spices/seasonings as well as adding a bit of freshly chopped ginger. Other than that though, made it as instructed and it was delicious! Also, for those who like spiciness (as I really do); sprinkling a bit of red pepper flakes after serving really brings out all the flavors with a kick. Like I said, delicious! I will definitely be making this again in the future (^v^)
I made the recipe as posted with these exceptions: I cut the recipe in half and baked in an 8x8 square pyrex dish, I sprinkled some salt and pepper over the spaghetti squash and mixed it in a little before adding the top layer, and I added a clove of minced garlic to the top layer. Overall I liked the flavor of the dish and found it to be a good way of using up spaghetti squash without the typical "add spaghetti sauce and pretend it's noodles" recipe (which I never really like as much as the real thing).
I found in my attempt at this recipe that the onion and carrots were not cooked through after even 60 minutes in the oven. The crunchiness of the carrots and onions and resulting strong onion flavor detracted from the dish. My one suggestion for this recipe would be to roast the carrots and onion along with all of the other ingredients before chopping them and adding them to the top layer. It may help to put the carrots and onions under the hollow of the spaghetti squash or acorn squash in order to cover and steam them and avoid over-drying. I may also try cutting the amount of onion in half or cutting it in smaller pieces. I'll try it again with these changes and see how it turns out.
Absolutely delicious! I will definitely make this again. I did wait to add the spaghetti squash and chicken until the end since both were fresh out of the oven rather than letting it cook in the pan a while. I found the texture of the squash held up really well by doing this. The only thing I would change next time is adding the sauce a little at a time. I found it a little too saucey for my liking, but it tasted so good it didn't bother me too much.
* Percent Daily Values are based on a 2,000 calorie diet.
Roasted Vegetables with Spaghetti Squash
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 31
Big, bold food is always the best play. Get the top recipes now.
How much jalapeno and bacon will it take to fuel YOUR fans?
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
See how to make scrumptious spaghetti squash “spaghetti."
Spaghetti squash stands in deliciously for regular old pasta.
See how to make a simple roasted vegetable casserole.