Roasted Winter and Summer Squash

This is one case when you can tell your children to play with their food. I found that my kids were more willing to try new foods when they helped me prepare them in my kitchen. I still remember the first time I handed my daughter a fork and told her she could turn the squash into spaghetti. In this dish, sautéed summer squash are paired with roasted spaghetti squash in a tasty, healthful vegetable dish.

Servings: 6 | Prep Time: 10 min | Cook Time: 40 min

INGREDIENTS

1 spaghetti squash
1 teaspoon of olive oil
2 medium zucchini, cut lengthwise and then sliced
2 medium yellow squash, cut lengthwise and then sliced
1 red bell pepper, cut into large chunks
2 tablespoons olive oil
4 cloves garlic, minced
1 teaspoon salt
1/8 teaspoon freshly ground black pepper
1/4 cup thinly sliced basil

DIRECTIONS

Preheat the oven to 400˚ F.
Halve the spaghetti squash, remove the seeds and discard. Brush the inside of the spaghetti squash with 1 teaspoon of olive oil and season with salt and pepper to taste. Place the spaghetti squash cut side down on a rimmed baking sheet and fill the bottom with 1/4 inch water. Roast for 40 minutes.
Toss the zucchini, yellow squash and red peppers with the remaining 2 tablespoons of olive oil, garlic, salt and pepper. Place the vegetables on a second baking sheet and roast for 20 minutes,
Remove the flesh of the spaghetti squash and plate. Toss the roasted vegetables with fresh basil, place on top of the spaghetti squash, and serve.