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Veggie Tray Spaghetti Squash

This turns into an easy weekday meal if you roast a spaghetti squash on Sunday. While not labor intensive, it takes a long time in the oven, so a great thing to do while chillin' at home on a Sunday evening!

Ingredients

  • 1 spaghetti squash
  • 1 head broccoli cut into florets
  • 1/2 head cauliflower cut into florets
  • 1 pint cherry tomatoes halved
  • 1 15-oz organic & BPA-free can chickpeas drained and patted dry
  • 3 Tbsp avocado oil divided
  • 1 tsp sea salt divided
  • 1/4 cup pine nuts toasted
  • 1/3 cup parsley chopped
  • 2 cloves garlic crushed
  • zest of 1 lemon
  • 3 small lemons juiced
  • 5 Tbsp extra virgin olive oil
  • 1/4 tsp fresh ground pepper

Instructions

spaghetti squash

  1. Preheat oven to 375 degrees F.

  2. Using a sharp chef's knife, cut spaghetti squash in half lengthwise. Using a spoon, scoop out seeds. Place on a baking sheet. Drizzle 1 Tbsp avocado oil on top and season with a dash of sea salt and fresh ground pepper. If it's super hard to cut into your squash, bake the squash whole for around 15-20 minutes first to allow it to soften a little. Then try to cut into it (be careful - hot!). Don't forget to scoop out seeds before putting it back into the oven. Roast for 1 hour.

  3. When spaghetti squash is finished cooking, scrape the insides with a fork to make "spaghetti". Scoop squash spaghetti and put into a food container. This is great one to cook ahead!

veggie tray

  1. Preheat oven to 400 degrees F.

  2. On a baking sheet, put broccoli and cauliflower. Drizzle 2 Tbsp avocado oil on top and 1/4 tsp sea salt. Toss to coat veggies. Roast for 15 minutes. 

  3. Add chickpeas and cherry tomatoes to baking tray.  Keeping them separate (rather than mixing them together) will help the chickpeas crisp up. Sprinkle another 1/4 tsp sea salt on top of chickpeas and tomatoes. I also added about a 1/2 tsp smoked paprika and a squeeze of lemon juice to the chickpeas (optional). Return to oven and roast for another 15 minutes. Remove from oven.

lemon garlic sauce

  1. To make sauce, combine parsley, garlic, lemon zest, lemon juice, olive oil, 1/2 tsp sea salt and fresh pepper.

assembling

  1. To assemble pasta, put roasted spaghetti squash, chickpeas and veggies in a large bowl. Pour lemon garlic sauce on top and toss well. Top with toasted pine nuts. Taste and adjust seasoning, as needed.

Recipe Notes

To toast pine nuts, bake at 350 degrees F for about 5 minutes shaking pan halfway through cooking time. You can also toast them in a dry skillet over medium heat on the stove.