Spaghetti Squash and Roasted Veggie Bowl

October 17, 2013 by The SEA SALT 2 Comments

This was a perfect vegetarian weeknight dinner! It really made me feel like I could go without pasta for the rest of my life.

I didn’t plan on doing a post for this since I had already done something similar, but I’ve had a few requests for this recipe after I posted a picture of it on Instagram (You can follow me: Mgcarp28). Therefore, I only have this one dinky picture that doesn’t really do this dish justice.

Spaghetti Squash and Roasted Veggie Bowl

Ingredients:

• 1 large spaghetti squash
• olive oil
• 30 or so brussel sprouts (large ones halved)
• 5 large carrots (or 20ish baby carrots! That’s all I had)
• 1/2 pound crimini mushrooms (stems removed and cleaned)
• 3 large cloves garlic finely chopped
• 1.5-2 cups stock (chicken or veg)
• 1/2 cup toasted pine nuts
• Crumbled Feta Cheese

Directions:

This made enough food for 2 dinners and a lunch for Miles to take to work the next day.

*preheat oven to 350

1. Slice one spaghetti squash in to 4 quarters (lengthwise and then the short way across), and roast in 1/2 inch of water for 35 mins with the rind part in the water (I had been doing it with the rind on top so they were like little domes, but I think this steams the squash and you don’t get the same kind of stringy noodles at the end).  Let cool so you can handle it and then using a fork, shred the squash into spaghetti-like noodles in a big bowl. Add 1 Tbs of melted butter and season with salt and pepper and fresh parsely.
2. While squash is cooking, roast your veggies:

• Using a large pan, drizzle a fair amount of olive oil in the bottom and heat over med-high until almost smoky.
• Add  brussel sprouts and carrots and let the sprouts get a nice brown on one side, about 5mins or so, being careful not to burn them.
• Stir in garlic and mushrooms, and cook for another 2 mins, stirring occasionally, not letting the garlic burn.
• Add 1 cup stock (chicken or veggie your choice) into pan and continue to cook uncovered, stirring occasionally, over medium heat until stock reduces almost completely.
• Add another 1/2 cup -1 cup of stock and continue to cook for another 5 mins or so until veggies are tender (just taste em!). The mushrooms really add to the flavor of the stock, and when it reduces it creates its own little sauce.
• Season with salt and pepper.

Serve veggies over bowls of spaghetti squash and top with toasted pine nuts and a feta.

Let me know if you try making this dish and how it turns out for you!

Cheers!

Mary