Spaghetti Squash with Roasted Vegetable Medley

  • 7 portions
  • 213 calories



Spaghetti squash, (9 pound whole), prepared. 35 oz
Olive oil 3 oz
Minor's Roasted Garlic Flavor Concentrate Gluten Free 6x1 lb. 1 tsp
Minor's Vegetable Base Low Sodium (No Added MSG)* Gluten Free 6 x 1 pound 1 tsp
Basil leaf, dried 1 tbsp
Black pepper, ground 0.5 tsp
Leek, julienne cut 10 oz
Carrot, julienne cut 10 oz
Zucchini, julienne cut 7 oz
Red bell peppers, julienne cut 7 oz
Yellow squash, julienne cut 6 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

Unit Per Serving
Energy 213 kcal
Protein 3 g
Fats, total 13 g
Carbohydrate, total 23 g
Sugars, total 10 g
Fats, saturated 2 g
Fiber, total dietary 5 g
Sodium 86 mg
Calcium 80 mg
Cholesterol 0 mg
Iron 2 mg
Vitamin C 56 mg
Vitamin D 0 IU