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Roasted Vegetables with Spaghetti Squash
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Prep Time:
15 minutes
Cook Time:
90 minutes
Total Time:
105 minutes
Versatile spaghetti squash paired with sweet potato, carrots, onions, and acorn squash creates a hearty, flavorful dish that can stand alone or complement any meal.
Ingredients:
  • cooking spray
  • 1 large spaghetti squash, halved and seeded
  • 1 acorn squash, halved and seeded
  • 1 large sweet potato
  • 3 cups baby carrots
  • 1 onion, diced
  • 0.25 cup honey
  • 1 teaspoon ground cinnamon
  • 1 pinch salt
  • 1 pinch ground black pepper
  • 0.33333334326744 cup shredded Cheddar cheese
Instructions:
  • Preheat your oven to a toasty 400 degrees F (205 degrees C) and generously coat a large baking sheet with cooking spray.
  • Arrange the spaghetti squash and acorn squash halves on a baking sheet, cut side down, along with the sweet potato.
  • Roast until squash and sweet potato are soft when pierced with a fork, approximately 45 minutes.
  • Preheat the oven to 350 degrees F (170 degrees C) and generously coat a 9x13 baking dish with cooking spray.
  • Transfer the spaghetti squash strands into the pan, spreading them out evenly.
  • Dice sweet potato and acorn squash into bite-size pieces, then mix them in a large bowl. Add in baby carrots, diced onion, honey, cinnamon, salt, and black pepper, stirring well. Transfer the mixture to a baking pan and spread evenly over spaghetti squash. Sprinkle Cheddar cheese on top before baking.
  • Bake at 350 degrees until the cheese is golden and bubbling, approximately 45 minutes.

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