Spaghetti Squash Sheet Pan Dinner

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  • Total Time: 1 hrs 5 mins
  • Hands-on Time: 0 hrs 15 mins
  • Makes: 4-6 servings

Make an all-vegetable “spaghetti primavera” dinner on a single sheet pan with this recipe featuring spaghetti squash, roasted veggies and arugula, uniquely seasoned with herbs, crushed red pepper and a generous sprinkling of fresh lemon.


  • 1 2-pound spaghetti squash, halved and seeded

  • 2 tablespoons olive oil

  • 1 teaspoon Simply Organic Garlic Powder

  • 1/2 teaspoon Simply Organic Crushed Red Pepper

  • 1/2 teaspoon Simply Organic Basil

  • 1/2 teaspoon Simply Organic Parsley

  • 1 pinch Salt & pepper to taste

  • 1 leek, sliced (white and light green parts only)

  • 3/4 pound Brussels sprouts, halved

  • 1 medium sweet potato, chopped (1 1/2 cups chopped)

  • 1 15-ounce can garbanzo beans, drained and rinsed

  • 3 tablespoons extra virgin olive oil

  • 1/2 lemon, zested and juiced (reserve zest)

  • 1 teaspoon salt

  • 2 cups arugula


    1. Line a sheet pan with parchment paper. Preheat oven to 400 degrees.

    2. Place squash halves, cut-side up, on work surface. Drizzle olive oil over inner flesh of squash halves. Sprinkle ½ teaspoon garlic, crushed red pepper, basil and parsley evenly over squash, followed by a few pinches of salt and pepper.

    3. Place leeks, brussels sprouts, sweet potatoes, and garbanzo beans on prepared sheet pan. Drizzle with olive oil, salt and ½ teaspoon garlic granules. Toss to evenly coat.

    4. Push vegetables to outside edges of pan. Place spaghetti squash, cut-side down, in center of pan. Roast for 45 to 50 minutes, until squash is soft when pierced with a fork. During the last 20 minutes of roasting, stir vegetable medley to avoid over-browning of particular spots.

    5. Remove sheet pan from oven. Allow squash to cool for about 10 minutes, until it can be handled with a towel.

    6. Remove squash from sheet pan. Add arugula and lemon zest to vegetable medley and toss to combine (heat from the veggies will slightly wilt the arugula leaves).

    7. In a large bowl, shred squash with a fork, separating it from the skin and creating “noodles.”

    8. Spoon vegetable medley over squash “noodles” (or divide the squash into small bowls and top with veggies). Add additional red pepper flakes and shredded parmesan cheese, if desired.

    Cut the veggies a day in advance to reduce the hands-on time of this recipe.


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