Roasted Vegetables with Spaghetti Squash Recipe

Recipesfull introduces to you: Popular Recipes. (Roasted Vegetables with Spaghetti Squash Recipe). 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.

Brief

Prep 15 mins

Cook: 1hr30 mins

Total: 1hr45 mins

Servings: 8

Yield: 8 servings

Roasted Vegetables with Spaghetti Squash Recipe

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

⅓ cup shredded Cheddar cheese

Side Dish

Directions

Step 1

Preheat oven to 400 degrees F (205 degrees C). Coat a large baking sheet with cooking spray.

Step 2

Place spaghetti squash and acorn squash cut sides down on baking sheet. Place sweet potato on baking sheet.

Step 3

Bake until squash and sweet potato are tender when pierced by a fork about 45 minutes.

Step 4

Turn oven down to 350 degrees (170 degrees C). Coat a 9x13 baking dish with cooking spray.

Step 5

Scrape strands from the spaghetti squash and place into prepared pan in an even layer.

Step 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.

Step 7

Bake at 350 degrees until cheese is bubbly and brown about 45 minutes.

Nutritional Information

Roasted Vegetables with Spaghetti Squash Recipe

Servings Per Recipe:8

Calories: 229.7

% Daily Value *

Protein: 5g 10%

Carbohydrates: 49.5g 16%

Dietary Fiber: 4.8g 19%

Sugars: 16.1g

Fat: 3.4g 5%

Saturated Fat: 1.5g 8%

Cholesterol: 6mg 2%

Vitamin A Iu: 15382.7IU 308%

Niacin Equivalents: 4.4mg 34%

Vitamin B6: 0.5mg 34%

Vitamin C: 16.5mg 28%

Folate: 64.3mcg 16%

Calcium: 157.9mg 16%

Iron: 2.1mg 12%

Magnesium: 71.5mg 26%

Potassium: 827.5mg 23%

Sodium: 148.2mg 6%

Thiamin: 0.2mg 24%

Calories From Fat: 30.8

*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.