Roasted Garden Vegetables With Spaghetti Squash - cooking recipe

Ingredients

1 (2 1/2-3 lb) spaghetti squash
1 eggplant, peeled and cut into 1-inch pieces
1 zucchini, cut into 1/4-inch slices
1 yellow squash, cut into 1/4-inch slices
1 red bell pepper, seeded and cut into 1/2-inch pieces
2 roma tomatoes, cut into 1/2-inch pieces
1 cup onion, cut into 1/2-inch pieces
4 garlic cloves, sliced thinly
1 teaspoon salt
1/2 teaspoon pepper
1 (24 ounce) jar pasta sauce
6 teaspoons parmesan cheese, grated

Preparation

Preheat oven to 425\u00b0F
Toss all vegetables except spaghetti squash with olive oil, salt and pepper.
Spray an 11x17 pan with non-stick and add vegetables in a single layer. Use 2 pans or cookie sheets if needed.
Place in hot oven and roast 20 minutes.
Stir and roast 10 minutes longer.
Scrub spaghetti squash well, halve vertically and remove seeds. Place cut side down in a microwavable dish, add 1/4 cup water, cover and cook on high 10 minutes, turning the dish several times if your microwave doesn't have a turntable. You may need to cook in batches.
Drain well and keep warm until the vegetables are done.
Heat pasta sauce in a large pot to a simmer.
When vegetables are roasted, softened and browned in spots, add them to the pasta sauce.
Scrape the spaghetti squash with a fork onto 6 plates.
Top with vegetables and sauce.
Sprinkle each serving with 1 teaspoon parmesan cheese.