Roasted Vegetables with Spaghetti Squash

3.9
(13)

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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Prep Time:
15 mins
Cook Time:
1 hrs 30 mins
Total Time:
1 hrs 45 mins
Servings:
8
Yield:
8 servings

Ingredients

  • cooking spray

  • 1 large spaghetti squash, halved and seeded

  • 1 acorn squash, halved and seeded

  • 1 large sweet potato

  • 3 cups baby carrots

  • 1 onion, diced

  • ¼ cup honey

  • 1 teaspoon ground cinnamon

  • 1 pinch salt

  • 1 pinch ground black pepper

  • cup shredded Cheddar cheese

Directions

  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.

Nutrition Facts (per serving)

230 Calories
3g Fat
50g Carbs
5g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 230
% Daily Value *
Total Fat 3g 4%
Saturated Fat 2g 8%
Cholesterol 6mg 2%
Sodium 148mg 6%
Total Carbohydrate 50g 18%
Dietary Fiber 5g 17%
Total Sugars 16g
Protein 5g
Vitamin C 17mg 83%
Calcium 158mg 12%
Iron 2mg 12%
Potassium 828mg 18%

* 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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