Introduction
If you’re looking for a dish that’s light, wholesome, and bursting with flavor, Spaghetti Squash with Garlic, Olive Oil, and Roasted Veggies is a true winner. This recipe transforms the humble spaghetti squash into a vibrant, low-carb pasta alternative, tossed with caramelized roasted vegetables, fragrant garlic, and silky extra virgin olive oil. It’s proof that healthy eating doesn’t have to mean sacrificing comfort and flavor.
The beauty of this dish lies in its simplicity. The spaghetti squash, once roasted, separates into golden strands that mimic pasta, while still being naturally gluten-free, low in calories, and nutrient-rich. When paired with tender, colorful roasted vegetables and infused with garlic and olive oil, it becomes a hearty yet light dish that satisfies without leaving you overly full.
Why I Love This Recipe
I love this recipe because it’s nutritious, colorful, and incredibly versatile. The roasted vegetables bring a depth of flavor with their natural sweetness, while the spaghetti squash adds a fun, pasta-like texture. Garlic and olive oil keep things simple yet aromatic, letting the natural flavors shine through.
It’s also a dish that fits beautifully into any lifestyle: gluten-free, vegetarian, low-carb, and easily adaptable for vegan or dairy-free diets. Plus, it’s one of those meals that looks as gorgeous as it tastes—perfect for a weeknight dinner or an elegant side for entertaining.
Why It’s a Must-Try Dish
- Healthy Comfort Food: Satisfies pasta cravings without the heaviness.
- Full of Veggies: Packed with vitamins, minerals, and antioxidants.
- Customizable: Works with any seasonal roasted vegetables.
- Diet-Friendly: Low-carb, gluten-free, and vegetarian-friendly.
- Simple Yet Elegant: Minimal ingredients, maximum flavor.
Recipe Information
- Preparation Time: 15 minutes
- Cooking Time: 40 minutes
- Total Time: 55 minutes
- Servings: 4
- Calories per Serving: ~210 kcal
- Course: Main Course or Side Dish
- Cuisine: Mediterranean-Inspired
Ingredients
For the Spaghetti Squash:
- 1 large spaghetti squash (about 2–3 lbs)
- 1 tbsp olive oil
- Salt and pepper, to taste
For the Roasted Vegetables:
- 1 zucchini, sliced
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 small red onion, cut into wedges
- 1 cup cherry tomatoes, halved
- 2 tbsp olive oil
- Salt and pepper, to taste
- 1 tsp dried Italian herbs (oregano, basil, or thyme)
For the Garlic Olive Oil Sauce:
- 3 tbsp extra virgin olive oil
- 4 garlic cloves, thinly sliced
- ½ tsp red pepper flakes (optional, for heat)
- Salt and pepper, to taste
- Fresh parsley, chopped (for garnish)
- Grated Parmesan cheese (optional, for serving)
Cooking Directions
Step 1: Roast the Spaghetti Squash
- Preheat oven to 400°F (200°C).
- Cut spaghetti squash in half lengthwise, scoop out seeds, and brush the insides with olive oil.
- Season with salt and pepper, place cut-side down on a baking sheet, and roast for 35–40 minutes, until tender.
- Once cool enough to handle, use a fork to scrape squash into spaghetti-like strands.
Step 2: Roast the Vegetables
- On a separate baking sheet, toss zucchini, peppers, onion, and cherry tomatoes with olive oil, salt, pepper, and Italian herbs.
- Roast in the oven (same temperature) for 20–25 minutes, until caramelized and tender.
Step 3: Make the Garlic Olive Oil Sauce
- Heat olive oil in a skillet over medium heat.
- Add sliced garlic and cook until golden and fragrant (about 1–2 minutes). Be careful not to burn.
- Add red pepper flakes, salt, and pepper. Remove from heat.
Step 4: Combine and Serve
- In a large bowl, toss spaghetti squash strands with roasted vegetables.
- Drizzle with garlic olive oil sauce and gently toss to combine.
- Garnish with fresh parsley and Parmesan (if using).
Step-by-Step Summary
- Roast spaghetti squash until tender.
- Roast seasonal veggies until caramelized.
- Make garlic-infused olive oil sauce.
- Toss everything together and garnish.
How to Serve
- Serve warm as a light vegetarian main dish.
- Pair with grilled chicken, shrimp, or tofu for added protein.
- Serve alongside a crisp Greek salad or garlic bread for a complete meal.
Recipe Tips
- Roast squash cut-side down to trap steam and ensure tenderness.
- Don’t overcook garlic—it can turn bitter.
- Add Parmesan or feta for a creamy, salty kick.
- For extra flavor, roast veggies with balsamic glaze.
Variations
- Vegan Option: Skip cheese or use dairy-free alternatives.
- Protein Boost: Add chickpeas, lentils, or grilled chicken.
- Mediterranean Twist: Add olives, artichokes, and feta cheese.
- Spicy Kick: Increase red pepper flakes or drizzle with chili oil.
- Pesto Version: Swap garlic-olive oil sauce for basil pesto.
Freezing & Storage
- Refrigeration: Store leftovers in an airtight container for up to 3 days.
- Freezing: Not recommended as spaghetti squash and roasted veggies lose texture.
- Make Ahead: Roast squash and veggies in advance; assemble before serving.
Special Equipment Needed
- Sharp knife for cutting squash
- Baking sheet(s)
- Skillet for garlic oil sauce
- Fork for scraping squash strands
Conclusion
Spaghetti Squash with Garlic, Olive Oil, and Roasted Veggies is a dish that blends simplicity with elegance. It’s colorful, nourishing, and versatile enough to be enjoyed as a light dinner, hearty side, or centerpiece for a vegetarian meal. With minimal effort and wholesome ingredients, it delivers on both flavor and health.
If you’re searching for a meal that’s fresh, vibrant, and comfort-food approved, this recipe is a must-try—it’s pasta without the guilt and a celebration of roasted vegetable goodness.
Spaghetti Squash with Garlic, Olive Oil, and Roasted Veggies
Description
If you’re looking for a dish that’s light, wholesome, and bursting with flavor, Spaghetti Squash with Garlic, Olive Oil, and Roasted Veggies is a true winner.
Ingredients
For the Spaghetti Squash:
For the Roasted Vegetables:
For the Garlic Olive Oil Sauce:
Instructions
-
Step 1: Roast the Spaghetti Squash: Preheat oven to 400°F (200°C). Cut spaghetti squash in half lengthwise, scoop out seeds, and brush the insides with olive oil. Season with salt and pepper, place cut-side down on a baking sheet, and roast for 35–40 minutes, until tender. Once cool enough to handle, use a fork to scrape squash into spaghetti-like strands.
-
Step 2: Roast the Vegetables: On a separate baking sheet, toss zucchini, peppers, onion, and cherry tomatoes with olive oil, salt, pepper, and Italian herbs. Roast in the oven (same temperature) for 20–25 minutes, until caramelized and tender.
-
Step 3: Make the Garlic Olive Oil Sauce: Heat olive oil in a skillet over medium heat. Add sliced garlic and cook until golden and fragrant (about 1–2 minutes). Be careful not to burn. Add red pepper flakes, salt, and pepper. Remove from heat.
-
Step 4: Combine and Serve: In a large bowl, toss spaghetti squash strands with roasted vegetables. Drizzle with garlic olive oil sauce and gently toss to combine. Garnish with fresh parsley and Parmesan (if using).
