Spaghetti Squash And Mixed Vegetables

Author: Paul Turcotte
Super flavorful baked spaghetti squash recipe mixed with seasoned vegetables.  A vibrant and healthy meal that's both cozy and nourishing! Works as a main dish or an outstanding side dish.
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Prep 3 hours 20 minutes
Cook 10 minutes
Squash Cooking time 40 minutes
Total 1 hour 10 minutes
Servings 4 Servings
Course Main Courses
Cuisine American
Keyword American, bake, gluten free, main course, saute', Vegan

Ingredients

  • 1 large spaghetti squash
  • 1 small onion, sliced
  • 2 cups  broccolli florets cut into bite-sized pieces
  • ½ cup pitted olives sliced
  • 1 cup cherry tomatoes sliced in half
  • ½ cup  zucchini large diced
  • 4 garlic cloves pressed or minced
  • 2 Tbsp nutritional yeastn
  • 2 tsp Italian Seasoning See notes
  • ¾ tsp sea salt
  • ¼ tsp ground plack pepper
  • Tbsp  broth or water as needed

Equipment

  • baking sheet parchment paper
  • large fry pan with lid
  • cutting board
  • chef's knife

Instructions

Spaghetti Squash
  1. Preheat the oven to 400 degrees.
    Cut off the stem and the bottom of the squash so that it can stand upright. With a chef's knife, cut the squash in half to expose the seeds in the center. Take a large metal spoon and scrape out the seeds leaving the pulp of the squash. Lay the squash face down on the parchment paper that covers the baking sheet and bake for 30 to 40 minutes, until a fork can easily pierce the squash skin. Remove from the oven and cool until cool enough to handle.
Preparing Mixed Vegetables and Combine With Squash
  1. In a large skillet over medium heat, saute the onion and broccoli for 3 minutes, until the onion is soft.
  2. Add the olives, zucchini, Italian seasoning and tomatoes and cook for an additional 3 to 5 minutes, until the broccoli is fork-tender and the tomatoes have started to wilt.
  3. Add the garlic and a tablespoon or two of water or broth (if dry) and cook for 1 more minute, until fragrant. Remove from heat and set aside until squash is redy to mix in.
  4. After the squash has cooled, use a fork to gently pull the squash flesh from the skin, separating it into strands. Rake your fork in the same direction as the squash strands to make the longest noodles possible.
  5. Add the squash noodles to the skillet with the vegetables and warm them together
  6. Stir in the nutritional yeast, salt, pepper, fresh basil, and crushed red pepper, if desired.
  7. Toss to combine everything.
  8. Divide servings and garnish with vegan parmesan or prefered garnish.