Spaghetti Squash And Roasted Vegetables Food

ROASTED SPAGHETTI SQUASH WITH GROUND TURKEY AND VEGETABLES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil.
• Coat inside of each spaghetti squash half with olive oil and season with salt and pepper. Place spaghetti squash, skin-side up, on the prepared baking sheet.
• Roast spaghetti squash in the preheated oven until skin can easily be pierced with a fork, 30 to 45 minutes.
• Meanwhile, cook ground turkey in a skillet over medium heat until browned. Combine tomatoes, asparagus, onion, basil, garlic, oregano, salt, and pepper in a bowl and mix well. Add to browned ground turkey in the skillet. Cook, stirring occasionally, about 5 minutes. Pour in chicken broth and cook until asparagus is slightly tender, about 5 more minutes.
• Remove cooked spaghetti squash from oven and let cool until easily handled. Scrape squash into spaghetti strands using a fork and place into a bowl. Try to maintain the integrity of the squash skin and you can using as a serving vessel.
• Place 1/2 the spaghetti squash into a serving dish or the squash skin and top with turkey-vegetable mixture.

ROASTED VEGETABLES WITH SPAGHETTI SQUASH

Steps:

• Preheat oven to 400 degrees F (205 degrees C). Coat a large baking sheet with cooking spray.
• Place spaghetti squash and acorn squash, cut sides down, on baking sheet. Place sweet potato on baking sheet.
• Bake until squash and sweet potato are tender when pierced by a fork, about 45 minutes.
• Turn oven down to 350 degrees (170 degrees C). Coat a 9x13 baking dish with cooking spray.
• Scrape strands from the spaghetti squash and place into prepared pan in an even layer.
• 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.
• Bake at 350 degrees until cheese is bubbly and brown, about 45 minutes.

SPAGHETTI SQUASH RECIPE WITH ROASTED VEGETABLES

Steps:

• Preheat oven to 425F. Line a large pan with parchment or with foil sprayed with oil.
• PREPARE SPAGHETTI SQUASH: Cut off 1/2 inch on one end. Stand up squash on flat end. Cut in half lengthwise. ALTERNATIVELY (my preferred choice), pierce 2-3 times with knife, microwave for 4 minutes, then cut in half lengthwise (squash will be MUCH easier to cut after microwaving). Scoop out seeds with a spoon. Rub with oil, sprinkle with salt and pepper. Place CUT SIDE DOWN at one edge of pan.
• PREPARE VEGETABLES: Toss sliced onions and cut vegetables with oil, salt and pepper. Spread out in one layer on pan beside squash. If you don't have a large enough pan, use one pan for squash and another for vegetables.
• ROAST SQUASH AND VEGETABLES for 30-40 minutes (depending on size of squash) until squash can be easily pierced with a fork and vegetables are beginning to caramelize. Stir veggies half way through roasting. Remove from oven and let squash cool for 10 minutes. If veggies need more time, return to oven for 5-10 minutes to ensure any liquid is absorbed. Using a fork, 'rake' squash to create "spaghetti' strands. Note 1 to microwave squash. Note 2 to grill vegetables.
• MAKE DRESSING (OPTIONAL): While veggies are roasting, make dressing if desired. Whisk together all ingredients. Note 3 for dressing options.
• ASSEMBLE AND SERVE: Transfer squash strands to plate or bowl. Top with roasted vegetables. Drizzle on dressing if using. Or drizzle with olive oil and sprinkle generously with Parmesan cheese. Garnish with chopped parsley or other chopped fresh herbs.

ROASTED SPAGHETTI SQUASH

Steps:

• Preheat the oven to 425 degrees F (220 degrees C).
• Brush both sides of the squash with olive oil, sprinkle with salt, and place cut-side up in a baking pan. Cover tightly with aluminum foil.
• Roast in the preheated oven for 20 minutes. Uncover and continue to roast until tender, about 35 minutes more. Let cool slightly, about 5 minutes. Use a fork to scrape the squash flesh into a large bowl and toss with Parmesan cheese.

ROASTED GARDEN VEGETABLES WITH SPAGHETTI SQUASH

Steps:

• Preheat oven to 425°F
• Toss all vegetables except spaghetti squash with olive oil, salt and pepper.
• Spray an 11x17 pan with non-stick and add vegetables in a single layer. Use 2 pans or cookie sheets if needed.
• Place in hot oven and roast 20 minutes.
• Stir and roast 10 minutes longer.
• Scrub spaghetti squash well, halve vertically and remove seeds. Place cut side down in a microwavable dish, add 1/4 cup water, cover and cook on high 10 minutes, turning the dish several times if your microwave doesn't have a turntable. You may need to cook in batches.
• Drain well and keep warm until the vegetables are done.
• Heat pasta sauce in a large pot to a simmer.
• When vegetables are roasted, softened and browned in spots, add them to the pasta sauce.
• Scrape the spaghetti squash with a fork onto 6 plates.
• Top with vegetables and sauce.
• Sprinkle each serving with 1 teaspoon parmesan cheese.

SPAGHETTI SQUASH AND ROASTED VEGETABLES

Steps:

• Preheat oven to 400 degrees Fahrenheit.
• Prepare your spaghetti squash. Wash it and then cut it in half lengthwise. Remove the seeds and then drizzle a bit of the olive oil onto the flesh of the squash. Place it cut side down on your baking tray and pierce the skin a few times with a fork.
• Place the remaining vegetables (except for the green onions) and the olives in a large bowl and toss with the rest of the olive oil and the salt and pepper. Mix well to coat.
• Divide the vegetables onto 2 baking trays (you can use only 1 baking tray if you have one large enough to hold all your vegetables without crowding them). Bake in the middle rack of your oven for 30 - 40 minutes.
• Once your spaghetti squash is cool enough to handle, use a fork to scrape up the strands. We like to work from the outside working our way in. Transfer your spaghetti squash strands to a large bowl and season with salt and pepper, to taste.
• Take the roasted garlic and either mash it with the back of a fork or chop it up if it is not soft enough to mash. Mix it in gently with the spaghetti squash.
• Top with the roasted vegetables and garnish with green onions if desired.
• Enjoy!

ROASTED SPAGHETTI SQUASH WITH VEGETARIAN BOLOGNESE

Steps:

• Prepare the squash: Preheat the oven to 350˚ F. Split the spaghetti squash in half lengthwise. Use a large spoon to scrape out the seeds and discard. Place the spaghetti squash cut-side up on a rimmed baking sheet and drizzle with the olive oil. Sprinkle with the oregano, garlic, red pepper flakes, 1 teaspoon salt and 3 to 4 turns of pepper. Turn the squash cut-side down (this will enable it to cook faster). Bake in the center of the oven until the squash flesh is fork-tender, about 45 minutes. Set aside to cool slightly, then use a large spoon and fork to scrape out the fibers into a large bowl; toss gently to separate the strands so they resemble spaghetti.
• Meanwhile, make the Bolognese: Pulse the celery, carrot, onion and garlic in a food processor until finely chopped. Heat the olive oil in a large pot over medium heat. Add the vegetables and sauté until translucent and dry, 7 to 8 minutes. Season with salt and pepper.
• Add the tomato paste to the pot and cook, stirring, 2 to 3 minutes. Add the TVP and nutritional yeast and mix well to coat everything evenly. Add the tomatoes and stir, breaking them up into small pieces. Add the vegetable stock, oat milk, bay leaf, red pepper flakes, basil and oregano. Bring to a simmer, then reduce the heat; cover slightly with a lid and simmer until thickened, about 20 minutes. If the sauce still seems watery, uncover and simmer 3 to 5 more minutes.
• To assemble, place the spaghetti squash on a large platter and top with the vegetarian Bolognese. Garnish with the Crispy Kale Chips and sprinkle with the Parmesan.
• Wash kale and remove the stems. Tear the leaves into large pieces and dry completely in a salad spinner. Toss the kale with olive oil; season with 1 teaspoon kosher salt and 3 or 4 turns of pepper. Spread the leaves evenly on 2 rimmed baking sheets and roast in a 350˚ F oven until crispy, 12 to 14 minutes.

SPAGHETTI SQUASH WITH BALSAMIC VEGETABLES AND TOASTED PINE NUTS

Steps:

• Cut squash in half lengthwise; discard seeds. Place squash cut side down on a microwave-safe plate. Microwave, uncovered, on high until tender, 15-18 minutes., Meanwhile, in a large nonstick skillet, saute carrots and onion in oil until tender. Add garlic; cook 1 minute. Stir in beans, tomatoes, artichokes, zucchini, vinegar, thyme, salt and pepper. Cook and stir over medium heat until heated through, 8-10 minutes., When squash is cool enough to handle, use a fork to separate strands. Serve with bean mixture. Sprinkle with nuts.

SPAGHETTI SQUASH WITH VEGETABLES & MOZZARELLA

Steps:

• Preheat oven to 375°F Mix the cheese together, set aside.
• Heat olive oil in a skillet and add the onion, pepper and garlic.
• Sauté over medium heat for about 5 minutes.
• Add crushed tomatoes, basil, and crushed red pepper (if using).
• Simmer uncovered for about 15 minutes.
• Mix squash well with the cooked vegetables and put half in the bottom of a large (13 x 9 inch) baking dish.
• Top with half the cheese mixture, followed by the other half of the squash mixture, then the rest of the cheese.
• Bake for 30 minutes or until cheese is bubbly and slightly browned.
• Let cool 10-15 minutes before serving.