One Pan Spaghetti Squash with Roasted Veggie Sauce
Servings Prep Time
2-3servings 10minutes
Cook Time
35minutes
Servings Prep Time
2-3servings 10minutes
Cook Time
35minutes
Ingredients
Instructions
  1. Preheat the oven to 425ºF (220ºC).
  2. Line a large baking sheet with unbleached parchment paper. On one half of the baking sheet, place the spaghetti squash flesh-side down. On the other half, evenly spread out the chicken, garlic cloves (with skin) and veggies. Top with 1 Tbsp of olive oil, & sprinkle with salt + oregano.
  3. Cook for about 30 to 35 minutes, or until the squash is fork-tender and the chicken is cooked through.
  4. Remove the baking sheet from the oven. Add veggies, garlic (remove skin) + 2 Tbsp olive oil and sea salt to a blender with basil and buzz until smooth.
  5. When cool enough to handle, use a fork to shred the squash into noodles. Gently mix in the sauce.
  6. Chop the chicken and place it over the spaghetti squash. Garnish with basil and sea salt, if needed. Enjoy!