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Spaghetti Squash with Roasted Broccoli and Cauliflower

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I am a huge fan of Spaghetti Squash and I’m really surprised to realize that I have never posted a recipe using Spaghetti Squash before!  Huh… go figure:).

Anyhow, this recipe is the result of me being famished for lunch (okay, so maybe famished is a little dramatic, but I was really hungry) and I just wanted to eat. But the catch was that I wanted to eat A LOT. You know those days when you’re just in the mood for a big, fat meal… well that was me.

I had some leftover spaghetti squash from the night before and thanks to my pre-preppin’ I had broccoli and cauliflower all cut up and ready to go in the fridge, so all the work I had to do was pop the veggies in the oven and this meal was ready to roll.

(Which by the way, I swear… I would be doomed with out a little pre-preppin’).

Now if you are not familiar with spaghetti squash I am going to send you over here, cause sadly, I don’t have time to get into it right now, but I am going to add it to my list of 101 videos in the very near future and I promise to give you guys a play by play. But until then… enjoy!

Spaghetti Squash with Roasted Broccoli and Cauliflower

Yield: Serves 2

Ingredients:

  • 3 cups of cooked spaghetti squash
  • 2 cups of broccoli and cauliflower florets
  • 1 tsp of garlic powder
  • 1 tsp of chili powder
  • 1 cup of tomato sauce
  • 2 tsp of extra virgin olive oil
  • A sprinkle of Parmesan cheese
  • Salt and Pepper to taste

Directions:

Pre heat oven to 425.

In a large bowl toss broccoli and cauliflower with the olive oil, garlic powder, chili powder, and a little salt and pepper. Pop the veggies onto a baking sheet and roast for about 20 minutes or so or until lightly browned and tender.

In the meantime heat up your spaghetti squash (I popped my in the microwave for a minute or so).

Place spaghetti squash on a plate and top with roasted veggies, tomato sauce, and Parmesan cheese… enjoy!!

*Note:
It's probably obvious, but to keep it strictly vegan and dairy-free, you'll want to skip the cheese.

Nutritional Analysis

Calories: 179; Total Fat: 6.2g; Saturated Fat: 1.4g; Cholesterol: 2mg; Sodium: 118mg; Carbohydrate: 28.6g; Dietary Fiber: 6.3g; Sugars: 12.3g; Protein: 6.2g

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5 Responses to “Spaghetti Squash with Roasted Broccoli and Cauliflower”

  1. #
    1
    Elizabeth — February 25, 2008 @ 3:02 pm

    Made this last night – so yummy and filling! Spaghetti squash is such a good alternative to pasta.

  2. #
    2
    Dani — February 25, 2008 @ 4:55 pm

    Elizabeth – Thanks for stopping by!! I agree with you, spaghetti squash is a great alternative to pasta:).

  3. #
    3
    Krista — March 17, 2008 @ 6:26 pm

    Oh my gosh – this was soooo good! I was eating alone tonight and ate 1/2 the veggies with my meal and then ate the other 1/2 right off the pan – they were just too delicious! (Glad I didn’t have to share) I’ll have to double that part of the recipe next time – oh what a great problem to have!

  4. #
    4
    Dani — March 17, 2008 @ 6:32 pm

    Krista – I’m so happy you liked it…this is one of my favorites:)!

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    5
    Carmela Lee — January 4, 2012 @ 6:22 am

    This is great a new vegetarian pasta. I will be trying it out this weekend for my kids to have the healthy meal. Hope they will like it. Thanks for the post.

    Carmela Lee from Nettoyeur à vapeur 

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