Roasted Vegetable Spaghetti Squash

Prep Time

20 Minutes

Prep Notes

  1. Set oven to 400 F
  2. Slice the mushrooms, zucchini, dice the garlic, chop the onions and eggplant
  3. Toss vegetables in a bowl with 2 tablespoons of olive oil, garlic, diced tomatoes, oregano, and set aside to soak up the flavors
  4. Cut the spaghetti squash in half and place on parchment-lined baking sheet

Cooking Time

1 hour-1 hour, 10 minutes


6 Servings


1 large spaghetti squash

1 can (28-ounce) low sodium diced tomatoes, strained

8 ounces Portobello mushrooms, sliced evenly

1 zucchini, sliced evenly

1 sweet onion, chopped

1 medium eggplant, chopped

3 cloves garlic, minced

4 tablespoons extra-virgin olive oil

1 tablespoon oregano

Fresh basil

Sea salt and pepper to taste


  1. Drizzle both sides of spaghetti squash with ½ tablespoon of olive oil and roast in the oven for 50-60 minutes or until tender
  2. Transfer the vegetables to another parchment-lined baking sheet and place in the oven with the spaghetti squash for 40-45 minutes, or until tender
  3. When the spaghetti squash is done, scoop out the seeds with a spoon and then scoop out the squash into a bowl
  4. Add 1 tablespoon of olive oil to a large skillet on medium heat. Transfer the roasted vegetables and the spaghetti squash to the skillet
  5. Add fresh basil, salt, pepper to taste, and 1cup of tomato sauce of your choice, and stir on low heat
  6. Let sit and simmer for about 10 minutes, or until or flavors have blended well


  1. Enjoy with fresh grated parmesan cheese, roasted pumpkin seeds, or sunflower seeds!
  2. Can also just use olive oil and add more garlic instead of tomato sauce