Roasted Spaghetti Squash w/Sautéed Veggies

Decided to go real simple with this quick dish that can be made for lunch, dinner or a side. Very versatile!

Ingredients:

1 small spaghetti squash 

1 small zucchini, diced 

1 handful baby carrots, shredded (I used my mini food processor to make small)

2 cloves garlic, minced

1/8 cup fresh Parmesan cheese, grated 

Salt, Pepper and Oregano to taste

EVOO

Directions:

Preheat oven to 425 degrees.

Cut the stem end off of the spaghetti squash. Cut squash lengthwise in half and place on baking sheet cut side up. Drizzle EVOO over both halves of the squash and sprinkle salt, pepper and oregano lightly. Turn the squash over so the cut side is now down on pan. Poke a few holes in the squash with a fork.

Place in oven and cook for 45-50 minutes.

While the squash is cooking, heat over medium a pan and add 1 tbsp EVOO to pan. Once heated, add in diced zucchini. Cook for 2 minutes, then add in carrots. Once they cook for 3-5 minutes, push to the side and cook the garlic til fragrant and mix all together and cook for another 2 minutes. Take off heat and cover until squash is done.

Once squash is done, use fork to shred and pull out all the squash. Put into a bowl and add in the veggie mix to combine all. Grate Parmesan on top and add any additional salt and pepper if needed. 

Yum!!