Spaghetti Squash with Sauteed Vegetables - Recipe
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Winter comfort food at its finest! Our Miscuglio Italian Dried Herb Blend brings out the rich, deep flavors of spaghetti squash, eggplant and zucchini in this healthy twist.
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Prep Time: 10 minutes - Cook Time: 50 minutes - Total Time: 60 minutes
Yield: 6-8 Servings
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Ingredients:
- 1 Spaghetti Squash
- 3-4 Tbsp Olive Oil (Caramelized Garlic or Tuscan Herb)
- 3-4 Tbsp Miscuglio Italian Dried Herb Blend
- 2 Tbsp Sea Salt (Smokey Bacon or Roasted Garlic)
- 1 Eggplant
- 1-2 Zucchini
- 1 Orange Pepper
- 1 Red Pepper
- 1 Onion
- 1 14 oz can diced Tomatoes
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Instructions:
- Preheat the oven to 400 degrees F.
- Using a fork, poke the squash all over. Microwave for 2-5 minutes to soften slightly.
- Cut the squash in half lengthwise. Using a spoon, remove the seeds and discard. Drizzle the meaty sides liberally with olive oil and season with Miscuglio and sea salt.
- Arrange, meaty side down, on a sheet pan. Cook in preheated oven for 20 minutes while you prepare the other veggies.
- Cube the remaining veggies into 1" pieces. Arrange around the partially cooked squash and season everything with another drizzle of olive oil and sprinkle of Miscuglio and sea salt.
- Roast everything together for another 30 minutes, adding the tomatoes the last 5-10 minutes.
- Using a fork, scrape the squash into a serving platter (careful it will be hot!). Spoon the roasted veggies atop your healthy noodles and enjoy!
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