Roasted Garden Vegetables With Spaghetti Squash
45 mins (prep 15, cooking 30)
12 ingredients
6 servings
A bountiful garden harvest today inspired this recipe. Eggplant, zucchini, yellow squash, sweet red pepper, onion, garlic and roma tomatoes are tossed with olive oil, roasted, combined with pasta sauce and served over steamed spaghetti squash. A sprinkle of grated parmesan completes it. Use a good quality of pasta sauce, but not marinara - it will get too watery. I like Prego.

Categories:  <-60-mins , low-sat.-fat , low-carb , low-in... , time-to-make , low-protein , low-fat , low-cholesterol , low-calorie , easy , main-dish , inexpensive , healthy , vegetarian , vegetable , healthy-2 ,
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Serving Size (51.94 g)
Servings 6
Amount per Serving
Calories 38.21 Calories from Fat 2.7
% Daily Value *
Total Fat 0.3g 2.81%
Saturated Fat 0.17g 5.23%
Trans Fat 0.0 %
Cholesterol 0.99mg 1.97%
Sodium 446.2mg 111.55%
Total Carbohydrate 6.6g 13.2%
Dietary Fiber 0.82 g 19.68%
Sugars 1.77 g %
Protein 2.58g 30.9%
Vitamin A 8.41IU% Vitamin C 3.63mg%
Calcium 53.45mg% Iron 0.43mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
yellow squash, pasta sauce