Roasted Spaghetti Squash with Root Veggie Marinara

This is a veggie heavy pasta imitation using spaghetti squash and a veggie marinara. If you like vodka sauce, you’ll love this vegan, vodka-free version! I enjoyed this served with some tempeh “metaballs” as well.

| Yield: serves 4-5 | Time: 40 minutes |

Ingredients

4 tablespoons extra-virgin olive oil

1 spaghetti squash, halved and seeds removed

2 medium-large carrots, cut into 1 inch chunks

1/2 large fennel or 1 small, sliced

1 can of diced tomatoes (15-16 oz)

1 cup vegetable broth

Kosher salt and freshly ground black pepper

1/2 tsp Garlic Powder

4 tablespoons Parmesan or vegan Parmesan cheese

Optional toppings: Sauteed mushrooms and onions, fresh basil, Red pepper flakes

Preparation

Preheat the oven to 400°F. Line 2 baking sheets with parchment paper. Brush the inside of the squash with 1 tablespoon of the olive oil; season with salt and pepper.

Place the squash cut side down on a baking sheet. Roast until fork-tender, 35 to 40 minutes.

On the other baking sheet place the carrots and fennel. Drizzle with olive oil and 1 tsp of salt. Roast until browned, about 25 minutes.

When the carrots and fennel are done, remove from oven and add to a blender. Combine with veggie broth, tomatoes, and garlic powder. Blend until smooth. Add salt and pepper to taste.

Remove the squash from the oven and shred it with a fork. To serve, top the squash with marinara sauce, Parmesan, and additional toppings as desired.

Chef’s note: Use leftover marinara sauce on pasta or quinoa!