It’s easy to think of the Paleo diet as meat-centric, so while reading through Sheet Pan Paleo: 200 One-Tray Recipes for Quick Prepping, Easy Roasting and Hassle-free Clean Up, I was happy to note an ample chapter of “vegetarian recipes”. It also has a large section on appetizers that are nearly all “accidentally vegetarian”.
Don’t get me wrong, if you love animal protein, this is a great book as well (it even covers wild game). And yes, it is all about using one baking sheet, quick prep, a quick roast and dinner is served! My kind of mid-week cookbook to be blunt. 200 recipes leaves a lot to dream over – especially the sauce ones, which I am going to be trying soon. While I enjoyed the recipe as it was, the spaghetti squash would have been perfect had it had an oven roasted tomato sauce drizzled over. Just a thought! It was though, a most wonderful way to use up the 2 spaghetti squashes I had found in my Bountiful Baskets 2 weeks ago 😉
Spaghetti Squash With Roasted Vegetables
- 2 spaghetti squashes, about 1½ pounds each
- ¼ cup olive oil, divided
- 1 point grape tomatoes
- 1 head garlic, cloves peeled
- 2 zucchini, halved, then cut into 1-inch pieces
- 1 cup fresh basil, roughly chopped
- Sea salt & ground black pepper
Preheat the oven to 375°. Lightly oil a rimmed baking sheet with a bit of the oil.
Cut the squash into halves, lengthwise. Scrape out the seeds and discard. Rub a few teaspoons of the oil on the cut sides, sprinkle with salt and pepper. Place cut side down on the pan.
Toss the tomatoes, garlic, and zucchini with the remaining oil and scatter it around the spaghetti squash on the pan. Season with a bit more salt and pepper.
Roast uncovered for 30 to 45 minutes. When the veggies are smelling good, and you can press down easily on the squash, take out.
Scrape the inside of the squash with a fork, it creates strands. Make nests on each plate, toss the remaining vegetables with the fresh basil and divide between the squashes.
FTC Disclosure: We received a review copy.