Roasted Vegetables with Spaghetti Squash

Roasted Vegetables with Spaghetti Squash

Gila 2

"This is a great fall dish. Roasted veggies sit on a bed of spaghetti squash and are topped with a little melted cheese. Note: vegetables can easily be substituted. I have made this many times with whatever is on hand. However, when I can, I try to use mostly root vegetables in yellow and orange colors."

Ingredients 1 h 45 m {{adjustedServings}} servings 230 cals

Serving size has been adjusted!

Original recipe yields 8 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 230 kcal
  • 11%
  • Fat:
  • 3.4 g
  • 5%
  • Carbs:
  • 49.5g
  • 16%
  • Protein:
  • 5 g
  • 10%
  • Cholesterol:
  • 6 mg
  • 2%
  • Sodium:
  • 197 mg
  • 8%

Based on a 2,000 calorie diet

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  • Prep

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  1. Preheat oven to 400 degrees F (205 degrees C). Coat a large baking sheet with cooking spray.
  2. Place spaghetti squash and acorn squash, cut sides down, on baking sheet. Place sweet potato on baking sheet.
  3. Bake until squash and sweet potato are tender when pierced by a fork, about 45 minutes.
  4. Turn oven down to 350 degrees (170 degrees C). Coat a 9x13 baking dish with cooking spray.
  5. Scrape strands from the spaghetti squash and place into prepared pan in an even layer.
  6. Cut sweet potato into bite-size chunks; place into a large bowl. Scoop bite-size chunks of flesh from the acorn squash; add to bowl. Stir baby carrots, diced onion, honey, cinnamon, salt, and black pepper into squash mixture and mix well. Transfer squash mixture to the baking pan and spread evenly over spaghetti squash. Sprinkle Cheddar cheese over the top.
  7. Bake at 350 degrees until cheese is bubbly and brown, about 45 minutes.
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Reviews 4

  1. 7 Ratings


This is a very labor intensive recipe for a mediocre result. We did like it mainly because we love veggies, especially squash, but it was just okay. Not enough seasoning or salt. Something was missing. I will make again, but I'll figure out an easier method and use different spices. I did use parmesan and not cheddar. Maybe that was it. It just didn't rock our world. Thank you for the recipe and the idea of mixing the different varieties of squash.


I liked this recipe. Did make a couple of modifications though; mainly, using a bit more of the spices/seasonings as well as adding a bit of freshly chopped ginger. Other than that though, made it as instructed and it was delicious! Also, for those who like spiciness (as I really do); sprinkling a bit of red pepper flakes after serving really brings out all the flavors with a kick. Like I said, delicious! I will definitely be making this again in the future (^v^)


I made the recipe as posted with these exceptions: I cut the recipe in half and baked in an 8x8 square pyrex dish, I sprinkled some salt and pepper over the spaghetti squash and mixed it in a little before adding the top layer, and I added a clove of minced garlic to the top layer. Overall I liked the flavor of the dish and found it to be a good way of using up spaghetti squash without the typical "add spaghetti sauce and pretend it's noodles" recipe (which I never really like as much as the real thing). I found in my attempt at this recipe that the onion and carrots were not cooked through after even 60 minutes in the oven. The crunchiness of the carrots and onions and resulting strong onion flavor detracted from the dish. My one suggestion for this recipe would be to roast the carrots and onion along with all of the other ingredients before chopping them and adding them to the top layer. It may help to put the carrots and onions under the hollow of the spaghetti squash or acorn squash in order to cover and steam them and avoid over-drying. I may also try cutting the amount of onion in half or cutting it in smaller pieces. I'll try it again with these changes and see how it turns out.