Spaghetti Squash with Roasted Broccoli and Cauliflower
Calories:
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
Instructions
- 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!!
Notes
*Note:
It's probably obvious, but to keep it strictly vegan and dairy-free, you'll want to skip the cheese.
It's probably obvious, but to keep it strictly vegan and dairy-free, you'll want to skip the cheese.