Spaghetti Squash and Mixed Veggies · Sentzational

Spaghetti Squash and Mixed Veggies

Weeknight AND meal prep perfection in 2 pans.

  • Prep Time: 10m
  • Cook Time: 45m
  • Total Time: 55m
  • Serves: 2 people
  • Yield: 2 bowls
  • Category:


  • 1 spaghetti squash, cut in half length wise and seeds removed
  • 1 container cubed butternut squash
  • 1 container brussels sprouts halved.
  • 1 container mixed mushrooms
  • 2 tablespoons olive oil
  • 2 pinches salt and pepper
  • 1 teaspoon red pepper flakes
  • 4 sprigs thyme


  1. Preheat oven to 400 degrees
  2. Spray two baking trays and add the spaghetti squash cut side down to one and the veggies and mushrooms to the other.
  3. Toss the veggies and mushrooms with the olive oil, pepper flakes, salt, pepper, and thyme.
  4. Roast the squash for 45 minutes. In the last 20-25 add the veggies.
  5. Let the squash cool for 5-10 minutes and then use a fork to create "noodles".
  6. Top the noodles with the veggie, mushroom mixture.
  7. Finally, optional to top this gorgeous creation with some parmesan cheese and slivered almonds.
  8. Enjoy!