Roasted Garden Vegetables With Spaghetti Squash

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• Servings: 6
• 1 (2 1/2-3 lb) spaghetti squash
• 1 eggplant, peeled and cut into 1-inch pieces
• 1 zucchini, cut into 1/4-inch slices
• 1 yellow squash, cut into 1/4-inch slices
• 1 red bell pepper, seeded and cut into 1/2-inch pieces
• 2 roma tomatoes, cut into 1/2-inch pieces
• 1 cup onion, cut into 1/2-inch pieces
• 4 garlic cloves, sliced thinly
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1 (24 ounce) jar pasta sauce
• 6 teaspoons parmesan cheese, grated

Recipe

• 1 preheat oven to 425°f
• 2 toss all vegetables except spaghetti squash with olive oil, salt and pepper.
• 3 spray an 11x17 pan with non-stick and add vegetables in a single layer. use 2 pans or cookie sheets if needed.
• 4 place in hot oven and roast 20 minutes.
• 5 stir and roast 10 minutes longer.
• 6 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.
• 7 drain well and keep warm until the vegetables are done.
• 8 heat pasta sauce in a large pot to a simmer.
• 9 when vegetables are roasted, softened and browned in spots, add them to the pasta sauce.
• 10 scrape the spaghetti squash with a fork onto 6 plates.
• 11 top with vegetables and sauce.
• 12 sprinkle each serving with 1 teaspoon parmesan cheese.