Roasted veg squashetti – so yummy!


After vacay and eating way too much salt & fried foods (ok isn’t vacay all about induglence – ha) I decided to make something light and veggielicious so I made roasted vegetables and spaghetti squash…it turned out sooooo yummy!!


Roasted veg squashetti 

1 spaghetti squash 

6 cherry tomatoes whole 

1/2 zucchini cubed

1/2 head broccoli chopped 

1/2 head cauliflower chopped

4 large mushrooms of your choice (or opt out, or sub other veggies) quartered 

4 tbsp oil 

2 garlic cloves

1/4 red onion diced 

6 small bocconcini mozzarella balls (or use straight up mozza cheese)

2 tbsp chopped fresh basil 

salt & pepper 


Cut squash in quarters and place flesh side down on a lightly greased (or lined with a silpat) baking sheet. Toss the chopped vegetables in 3 tbsp oil and salt & pepper. Place them on the other side of the baking sheet. Roast in a 375 degree oven for 45 minutes. Once cooked (fork will pierce squash with little resistance and veggies will be lightly browned), remove from oven and cool slightly. Meanwhile heat 1 tbsp left over oil with onion and garlic. Cook for 3-5 mins until tender. Add cherry tomatoes and mash with onion mix. Scoop out the flesh of the squash and add to tomatoes. Toss until combined then add remaining roasted vegetables. Stir gently then add cheese and chopped fresh basil. Salt & pepper to taste if desired. 

For an all veg meal, the flavour is there…..I promise you won’t miss the pasta or the meat balls!! Enjoy….



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