Name: Roasted Vegetables with Spaghetti Squash
Prep time: 15 min
Cook time: 15 min
Yield: 8
Ingredients: Cooking spray -; Spaghetti squash, halved and seeded - 1 large; Acorn squash, halved and seeded - 1; Sweet potato - 1 large; Baby carrots - 3 cups; Onion, diced - 1; Honey - ¼ cup; Ground cinnamon - 1 teaspoon; Salt - 1 pinch; Ground black pepper - 1 pinch; Shredded Cheddar cheese - ⅓ cup

Ingredients for - Roasted Vegetables with Spaghetti Squash

1. Cooking spray

2. Spaghetti squash, halved and seeded 1 large

3. Acorn squash, halved and seeded 1

4. Sweet potato 1 large

5. Baby carrots 3 cups

6. Onion, diced 1

7. Honey ¼ cup

8. Ground cinnamon 1 teaspoon

9. Salt 1 pinch

10. Ground black pepper 1 pinch

11. Shredded Cheddar cheese ⅓ cup

How to cook deliciously - Roasted Vegetables with Spaghetti Squash

1 . Stage

Preheat oven to 400 degrees F (205 degrees C). Coat a large baking sheet with cooking spray.

2 . Stage

Place spaghetti squash and acorn squash, cut sides down, on baking sheet. Place sweet potato on baking sheet.

3 . Stage

Bake until squash and sweet potato are tender when pierced by a fork, about 45 minutes.

4 . Stage

Turn oven down to 350 degrees (170 degrees C). Coat a 9x13 baking dish with cooking spray.

5 . Stage

Scrape strands from the spaghetti squash and place into prepared pan in an even layer.

6 . Stage

Cut sweet potato into bite-size chunks; place into a large bowl. Scoop bite-size chunks of flesh from the acorn squash; add to bowl. Stir baby carrots, diced onion, honey, cinnamon, salt, and black pepper into squash mixture and mix well. Transfer squash mixture to the baking pan and spread evenly over spaghetti squash. Sprinkle Cheddar cheese over the top.

7 . Stage

Bake at 350 degrees until cheese is bubbly and brown, about 45 minutes.