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Roasted Spaghetti Squash Primavera

Ingredients

2 c. cauliflower

2 c. broccoli

1 med. onion

4 clove garlic

2 c. asparagus

2 c. green beans

1 orange bell pepper

2 c. cherry tomato

1/4 c. extra virgin olive oil

1 lrg. spaghetti squash

1 tbsp. dried oregano

1/4 c. fresh basil

1 tsp. red pepper flakes

sea salt & black pepper to taste

4 tbsp. parmesan cheese

Directions

Preheat oven to 425°F.

Cut spaghetti squash in half lengthwise. Place both halves cut side down onto an ungreased baking sheet. Bake for about 40 minutes or until the squash is fork tender. Remove squash from oven and set aside.

Rinse the vegetables and drain any excess water from them. Cut the cauliflower and broccoli into florets. Cut the onion in half and thinly slice. Cut asparagus into 2-inch pieces. Slice bell pepper into 1/4-inch wide strips. Trim green beans, and cut cherry tomatoes in half (optional). Place all the vegetables into a very large mixing bowl. Add the olive oil, oregano, torn basil, and garlic slices. Stir well to coat the vegetables with the oil and herbs. Spread the vegetables out in a single layer on baking sheets (you will probably need two). Roast in the oven for 20 minutes.

After 20 minutes, sprinkle the grated Parmesan cheese on top of the vegetables. Make sure to evenly divide it among the baking sheets if you used more than one. Continue to roast for another 10 minutes.

By this time the spaghetti squash should be cool enough to handle. Using a spoon, scrape out the seeds and discard them. Using a fork, scrape the "meat" of the squash out from the tough skin. It should come out in strands somewhat like pasta. Place the squash strands onto a serving platter and discard the skins.

Remove the roasted vegetables from the sheet pans, scraping all the caramelized bits and vegetables together onto the serving platter over the spaghetti squash. Garnish with additional basil leaves. Season with sea salt, freshly ground black pepper and red pepper flakes, if desired.