Spaghetti Squash with Meat Sauce and Roasted Vegetables

Squashes of all shapes, colors and sizes are at the Farmer’s Markets and grocery stores.  One of my favorites is spaghetti squash, because it is so simple to cook and is a delicious substitution for pasta.  I took advantage of the hot oven and roasted a wide variety of vegetables along with the squash so I had delicious vegetables to use all week for topping salads or to use as side dishes.

No need to follow a recipe, everything is so simple to make…spaghettisquash

To make the squash:

Cut the squash in half and remove the pulp and seeds.  Generously spread olive oil, sea salt and freshly ground pepper all over the cut side and place the cut side down on a baking sheet.  Bake in a preheated oven at 425 degrees F. oven for about 20 to 30 minutes until tender.  Let it cool slightly and then run a fork from end to end to create “spaghetti” strands.  While the squash is roasting, I roasted several other vegetables on the lower racks …

Use the seeds…

Remove the squash seeds from the pulp and toss with olive oil, sea salt, and red pepper flakes.  Spread on a baking sheet and roast on another shelf in the oven for about 15 minutes until golden brown.

Try some kale..

I also cut some Dinosaur kale also known as Lacinato into bite-sized pieces and tossed it with olive oil, sea salt and freshly ground pepper and spread it on a baking sheet.  You cook it for only about 10 minutes until it starts to turn brown and crispy.  It is one of my favorite ways to eat kale. 

Kale is one of those amazing leafy green veggies that is packed with antioxidants and fiber, detoxifying and helps protect against  cancer.  It has dark blue-green leaves that have an embossed texture and a slightly sweeter and more delicate taste than curly kale.

Roasting broccoli…

I took a bunch of broccoli, cut it into florets and tossed them with…you guessed it olive oil, sea salt and pepper and spread them on a baking sheet.  They also roast in about 10 minutes.

Sweet potato chips…

Finally, I took a sweet potato cut that into slices and brushed both sides with olive oil and sprinkled them the sea salt and roasted them for about 20 minutes until they were lightly browned.  They will become crispy as they cool.

To make the meat sauce..

I chopped an onion and sauted it in olive oil and sea salt until it has softened and slightly browned.  I added some ground lamb I bought at the Farmer’s market and cooked that until it was browned and crumbly.  I added a can of diced fire roasted tomatoes that had chipotle peppers in it from Muir Glen.  The roasted tomatoes and chipotle peppers gives it a wonderful smokey flavor.  I also added some garlic pasta sauce from Muir Glen to thicken it up and allowed that to simmer for about 10 minutes.  I added a splash of balsamic vinegar at the end to boost the flavor or you can add red wine.

Ladle a generous amount over the spaghetti squash and you can top it with Parmesan cheese for a real Italian flavor.

Believe it or not, everything was done in little over 30 minutes and I have extra food I can spread out over the next few days.

What are your favorite vegetables to roast?  Roasted veggies taste great with a tahini sauce drizzled over them the next day!

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