Entrées Side Dishes

Spaghetti Squash with Roasted Vegetable Medley

  • 0:45 TIME
  • 7 Portions
  • 213 calories



Spaghetti squash9 lbs
Olive oil3 oz
Minor's Roasted Garlic Flavor Concentrate Gluten Free 6 x 1 pound1 tsp
Minor's Vegetable Base Low Sodium (No Added MSG)* Gluten Free 6 x 1 pound1 tsp
Basil leaf, dried1 tbsp
Black pepper, ground1/2 tsp
Leeks, julienne cut10 oz
Carrots, julienne cut10 oz
Zucchini, julienne cut7 oz
Red bell peppers, julienne cut7 oz
Yellow squash, julienne cut6 oz



  1. Place squash in a pan of water 2" deep, cut side down. Bake in 400°F conventional oven approximately 40 minutes, or until tender. Remove squash and cool. Remove pulp strands; keep warm.
  2. In a large bowl, combine olive or vegetable oil, Roasted Garlic Flavor Concentrate, Low Sodium Vegetable Base, basil and black pepper. Mix well.
  3. Add leeks, carrots, zucchini, red peppers and yellow squash. Toss to coat vegetables evenly. Place on sheet pan. Bake in 425°F conventional oven approximately 10-12 minutes, until vegetables are tender.
  4. To serve: Ladle 3/4 cup vegetables over 5 oz squash.


Nutritional Information

Average nutritional values per portion

UnitPer Serving
Energy213 kcal
Protein3 g
Fats, total13 g
Carbohydrate, total23 g
Sugars, total10 g
Fats, saturated2 g
Fiber, total dietary5 g
Sodium86 mg
Calcium80 mg
Cholesterol0 mg
Iron2 mg
Vitamin C56 mg
Vitamin D0 IU