Roasted Spaghetti Squash, Tomato & Zucchini Recipe

Do you have local or CSA vegetables that you don’t know what to do with?

Well, this yummy recipe is great for July because all the major ingredients are in their prime.

I love squash, zucchini, and tomatoes because they are packed with Vitamin A, Vitamin C, Carotenoids, Lutein, and Beta-Carotene. Which means this dish is PERFECT to help you fend off cancer, heart disease, and the effect of aging (not that I need it just yet).

It’s also a great, easy vegetarian meal to share with up to 4 people.

Roasted Spaghetti Squash, Tomato & Zucchini Recipe:

Ingredients:

• 3 large tomatoes
• 1/4 cup of olive oil
• 2 teaspoons of minced garlic
• 1 spaghetti squash
• 1 large zucchini
• 1/4 teaspoons of salt and pepper
• Parmesan cheese (optional)

Method:

1. Preheat the oven to 425ºF.
2. Line 2 baking pans (15 x 10 x ½ inch) with aluminum foil.
3. Dice tomatoes.
4. Add garlic, tomatoes, and 3 tablespoons of olive oil into the baking pan.
5. Halve spaghetti squash lengthwise and scoop out seeds; brush cut surface of squash with a little of the remaining oil. Place flesh-side down on a foil-lined pan.
6. Quarter zucchini lengthwise and cut into ¾ inch pieces. Place on other foil-lined pan and toss with remaining oil.
7. Roast tomatoes and spaghetti squash for 40 minutes until you can easily pierce squash shell. Roast zucchini for 30 minutes; toss once, until tender and slightly browned.
8. Scrape strands of spaghetti squash into a large bowl. Toss zucchini with roasted tomatoes, salt, and pepper. Spoon combination over spaghetti squash and sprinkle with Parmesan cheese, if using.

Personal Tip: Leave the scraped spaghetti squash in its skin. Simply add the remaining ingredients and it creates a natural bowl to eat from.

Readers, do you have any fun summer vegetarian recipes? Let us know in the comments.