Roasted Vegetables with Spaghetti Squash

Roasted Vegetables with Spaghetti Squash

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."
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Ingredients

1 h 45 m servings 230 cals
Serving size has been adjusted!
Original recipe yields 8 servings

Nutrition

  • Calories:
  • 230 kcal
  • 11%
  • Fat:
  • 3.4 g
  • 5%
  • Carbs:
  • 49.5g
  • 16%
  • Protein:
  • 5 g
  • 10%
  • Cholesterol:
  • 6 mg
  • 2%
  • Sodium:
  • 197 mg
  • 8%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Preheat oven to 400 degrees F (205 degrees C). Coat a large baking sheet with cooking spray.
  2. Place spaghetti squash and acorn squash, cut sides down, on baking sheet. Place sweet potato on baking sheet.
  3. Bake until squash and sweet potato are tender when pierced by a fork, about 45 minutes.
  4. Turn oven down to 350 degrees (170 degrees C). Coat a 9x13 baking dish with cooking spray.
  5. Scrape strands from the spaghetti squash and place into prepared pan in an even layer.
  6. Cut sweet potato into bite-size chunks; place into a large bowl. Scoop bite-size chunks of flesh from the acorn squash; add to bowl. Stir baby carrots, diced onion, honey, cinnamon, salt, and black pepper into squash mixture and mix well. Transfer squash mixture to the baking pan and spread evenly over spaghetti squash. Sprinkle Cheddar cheese over the top.
  7. Bake at 350 degrees until cheese is bubbly and brown, about 45 minutes.

Reviews

Read all reviews 6
  1. 9 Ratings

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Most helpful positive review

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 ...

Most helpful critical review

My family were not big fans of this one. The carrots came out more crunchy then we would have liked. I could have used less onions in it as well. Personally I probably won't make this again, or ...

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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 ...

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 m...

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 li...

My family were not big fans of this one. The carrots came out more crunchy then we would have liked. I could have used less onions in it as well. Personally I probably won't make this again, or ...

made this for the family tonight. kids loved it hubby was a "it's ok". He is also a Sweet potato, cooked carrot, squash (any kind), cinnamon (in large amounts) hater. followed almost exact. ...

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 t...

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