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!