Spaghetti Squash with Roasted Broccoli and Cauliflower


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!

Print Recipe
5 from 5 votes

Spaghetti Squash with Roasted Broccoli and Cauliflower


  • 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


  • 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!!


It's probably obvious, but to keep it strictly vegan and dairy-free, you'll want to skip the cheese.
Course: DINNER, Gluten Free, Vegan, Vegetarian
Cuisine: DINNER, Gluten Free, Vegan, Vegetarian