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roasted-vegetables-with-spaghetti-squash-recipe

Roasted Vegetables with Spaghetti Squash Recipe

A delicious and healthy vegan dish featuring roasted vegetables and spaghetti squash.
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Preparation Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Course: Main Course
Cuisine: American
Servings: 4 servings
Calories: 150 kcal

Ingredients 

Main Ingredients

  • 1 large spaghetti squash
  • 2 cups cherry tomatoes halved
  • 1 cup zucchini sliced
  • 1 cup bell pepper sliced
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 teaspoon dried oregano

Instructions 

  1. Preheat your oven to 400°F (200°C).
  2. Cut the spaghetti squash in half lengthwise and scoop out the seeds.
  3. Brush the inside of the squash with 1 tablespoon of olive oil and season with salt and pepper.
  4. Place the squash halves cut-side down on a baking sheet and roast for 30-40 minutes, until tender.
  5. While the squash is roasting, toss the cherry tomatoes, zucchini, and bell pepper with the remaining olive oil, salt, pepper, and oregano in a mixing bowl.
  6. Spread the vegetables on another baking sheet and roast for 20-25 minutes, until tender and slightly caramelized.
  7. Once the squash is done, use a fork to scrape out the strands of squash into a serving dish.
  8. Top with the roasted vegetables and serve warm.

Nutritional Value

Calories: 150kcal | Carbohydrates: 25g | Protein: 3g | Fat: 6g | Saturated Fat: 1g | Sodium: 300mg | Potassium: 450mg | Fiber: 5g | Sugar: 8g | Vitamin A: 800IU | Vitamin C: 60mg | Calcium: 50mg | Iron: 2mg

Keywords

Healthy, Roasted Vegetables, Vegan
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