Roasted Spaghetti Squash with Zucchini and Sun-Dried Tomato

Do you ever peruse the produce section and notice the wide variety of vegetables and then say to yourself “I have no idea what half this stuff is or how anyone would prepare it?” This thought is then followed up with the purchase of the same vegetables you eat week after week after week…..

So I came up with the idea that I would start doing some experimenting of my own and come up with easy recipes, that taste good (of course!!), involving all of those fruits and vegetables people typically avoid due to the “what is that?” factor.

Personally, I am a big fan of squashes, ANY squashes.  They are super easy to cook, full of vitamins, minerals, and fiber, taste sweet from their natural sugars, and can be prepared in a variety of ways.  So for my first “9-A-Day” recipe: Roasted Spaghetti Squash with Zucchini and Sun-Dried Tomato.


1- Spaghetti squash, large

1- Zucchini, medium-size, quartered and sliced 1/4 inch thin.

1/3 cup Sun-dried tomatoes, chopped

1 TBSP Butter

Parmesan Cheese (fresh, preferably)

Salt and Pepper, to taste

Preheat Oven to 350 degrees.  Cut Spaghetti squash in half (lengthwise) and place in shallow cooking pan coated with a little olive oil spray.  Bake about 30-40 minutes (or until soft enough to easy shred inside with fork).

While the squash is baking, slice zucchini into quarter slices (about 1/4 inch thin) and chop sun-dried tomatoes.  Mix and set aside.

Remove squash from oven. Melt 1 tbsp of butter in medium saucepan and add zucchini and tomatoes (cook over medium heat).  Once squash has cooled for a few minutes, shred the inside with a fork and add squash to zucchini and tomatoes.  Once mixed and heated through, remove from heat.  Add salt and pepper to taste.  Top with fresh parmesan cheese and serve.

About Kimberly Dawson, M.S.

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