Mediterranean Roasted Veggie Spaghetti Squash
Celebrate the flavors of the garden with this delightful Mediterranean-inspired dish. A colorful mix of eggplant, zucchini, yellow squash, sweet red bell pepper, and juicy roma tomatoes are tossed in fragrant olive oil and roasted to perfection, bringing out their natural sweetness. Paired with lightly caramelized onions and aromatic garlic, these roasted vegetables meld harmoniously with a rich pasta sauce, creating a savory topping for fluffy, steamed spaghetti squash. This dish is not only a feast for the eyes but also a burst of flavor on your palate, finished with a generous sprinkle of grated parmesan for a touch of creaminess. Perfect for a light yet fulfilling meal that's both vegan and vegetarian-friendly, this dish makes for an exceptional dinner for family and friends.
N/A
Servings
258
Calories
12
Ingredients
Ingredients
Spaghetti squash
1 ((2 1/2-3 lb, halved and seeded))
Eggplant
1 ((peeled and cut into 1-inch pieces))
Zucchini
1 ((cut into 1/4-inch slices))
Yellow squash
1 ((cut into 1/4-inch slices))
Red bell pepper
1 ((seeded and cut into 1/2-inch pieces))
Roma tomatoes
2 ((cut into 1/2-inch pieces))
Onion
1 cup ((cut into 1/2-inch pieces))
Garlic cloves
4 ((sliced thinly))
Salt
1 teaspoon
Pepper
1/2 teaspoon
Pasta sauce
1 (24 ounce) jar ((preferably a thick variant))
Parmesan cheese
6 teaspoons ((grated))
Instructions
1
Preheat your oven to 425°F (220°C).
2
In a large mixing bowl, combine the eggplant, zucchini, yellow squash, red bell pepper, roma tomatoes, onion, and garlic. Drizzle with olive oil, and then season with salt and pepper. Toss everything until well-coated.
3
Spray an 11x17 inch baking pan with non-stick cooking spray and spread the vegetable mixture in a single layer. If necessary, use a second pan to ensure even roasting.
4
Roast the vegetables in the preheated oven for 20 minutes. After 20 minutes, stir the vegetables and roast for an additional 10 minutes or until they are tender and golden brown on the edges.
5
While the vegetables are roasting, prepare the spaghetti squash. Scrub the squash well, then slice it in half lengthwise and remove the seeds. Place the squash cut-side down in a large microwave-safe dish, add 1/4 cup of water, cover it with a microwave-safe lid or plastic wrap, and microwave on high for 10 minutes. If your microwave doesn't have a turntable, rotate the dish several times during cooking. Note: You may need to adjust cooking time based on the size of the squash and your microwave's wattage.
6
Once cooked, carefully drain any excess water from the dish and keep the squash warm while you finish the vegetables.
7
In a large pot over medium heat, simmer the pasta sauce until heated through, about 5 minutes.
8
When the vegetables are beautifully roasted, add them to the pot with the pasta sauce and stir to combine.
9
To serve, use a fork to scrape the spaghetti squash strands onto six plates. Top each serving with the roasted vegetable and sauce mixture.
10
Finally, sprinkle 1 teaspoon of grated parmesan cheese over each plate to add a delightful touch of flavor.
Nutrition Information
9.2
Fat
38.3
Carbs
7.5
Protein
7.5
Fiber
Frequently Asked Questions
Frequently Asked Questions
What is the name of this recipe?
The recipe is for Mediterranean Roasted Veggie Spaghetti Squash.
How many calories are in one serving?
There are 258 calories in one serving.
Is this dish suitable for vegetarians?
Yes, this dish is both vegetarian and vegan-friendly.
What is the recommended oven temperature for roasting the vegetables?
The oven should be preheated to 425°F (220°C).
What vegetables are included in the roasting mix?
The mix includes eggplant, zucchini, yellow squash, red bell pepper, roma tomatoes, onion, and garlic.
How much total fat does this dish contain?
This dish contains 9.2 grams of fat.
How many carbohydrates are in a serving?
There are 38.3 grams of carbohydrates per serving.
What is the protein content of this recipe?
The recipe provides 7.5 grams of protein.
How much fiber is in the Mediterranean Roasted Veggie Spaghetti Squash?
Each serving contains 7.5 grams of fiber.
How many ingredients are needed for this recipe?
There are 12 ingredients required for this recipe.
How do you prepare the spaghetti squash for cooking?
Scrub the squash, slice it in half lengthwise, remove the seeds, and place it cut-side down in a microwave-safe dish.
How long should the spaghetti squash be microwaved?
Microwave it on high for 10 minutes with 1/4 cup of water.
What size baking pan should be used for roasting?
An 11x17 inch baking pan is recommended for roasting the vegetables.
How long do the vegetables need to roast in total?
The vegetables roast for a total of 30 minutes: 20 minutes initially, then 10 more minutes after stirring.
What type of tomatoes are best for this recipe?
The recipe calls for 2 roma tomatoes cut into 1/2-inch pieces.
How many garlic cloves are used?
The recipe uses 4 garlic cloves, sliced thinly.
What kind of oil is used to coat the vegetables?
The vegetables are drizzled and tossed in olive oil.
How much pasta sauce is required?
One 24-ounce jar of pasta sauce is required, preferably a thick variant.
What is the final garnish for the dish?
The dish is finished with a sprinkle of grated parmesan cheese.
How much parmesan cheese should be added to each plate?
One teaspoon of grated parmesan cheese is sprinkled over each of the six plates.
Should the eggplant be peeled?
Yes, the eggplant should be peeled and cut into 1-inch pieces.
How do you create the 'spaghetti' from the squash?
Use a fork to scrape the cooked squash strands onto plates.
How long should the pasta sauce simmer?
The pasta sauce should simmer for about 5 minutes until heated through.
What should I do if my microwave does not have a turntable?
You should rotate the dish several times during the 10-minute cooking cycle.
What are the tags associated with this recipe?
Tags include mediterranean, vegetable, healthy, vegetarian, vegan, and low-carb.
How much salt and pepper are used for seasoning?
The recipe uses 1 teaspoon of salt and 1/2 teaspoon of pepper.
What size should the red bell pepper pieces be?
The red bell pepper should be seeded and cut into 1/2-inch pieces.
Should the vegetables be roasted in a single layer?
Yes, spread them in a single layer and use a second pan if necessary to ensure even roasting.
How is the onion prepared?
One cup of onion should be cut into 1/2-inch pieces.
When do you combine the vegetables and the sauce?
When the vegetables are roasted, add them to the pot with the simmered pasta sauce and stir to combine.