"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." — Gila
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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 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.
* 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
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