- 1 small spaghetti squash
- 1 small red pepper, quartered
- 1 small yellow pepper, quartered
- 1 large sweet potato, halved, peeled and sliced into ¼ inch slices
- 8-10 florets of fresh cauliflower, halved (two cups all together)
- 1 Tablespoon coconut oil
- Generous Dash of salt, pepper, garlic powder, onion powder, and oregano
- tomato sauce
- parmigiano-reggiano cheese
To roast spaghetti squash:
Cut the squash in half and remove seeds.
Place halves open side down on a cookie sheet and roast in the oven for 50 minutes or until soft.
Allow squash to cool. Scrape out the insides. Should yield about 1.5 cups of spaghetti squash. This can be done ahead of time and keeps in the fridge for up to two days.
To prepare vegetables, preheat oven to 400 degrees F.
Place peppers, cauliflower, and sweet potatoes on a greased baking sheet.
Drizzle with melted coconut oil. You don’t need a ton, just be sure each piece gets a little so they don’t dry out.
Cover in spices and place in oven. Roast until browned and soft.
Transfer spaghetti squash meat onto another baking sheet and place in oven. Allow to dry out, but do not let it burn.
Remove all items from the oven and set aside. Split all veggies into 2 piles.
To assemble casserole, spray a loaf pan and spray with non-stick cooking spray. Place a little tomato sauce on bottom of pan and sprinkle with Parmigiano-Reggiano.
Add a layer of spaghetti squash, then sweet potatoes, then peppers, then cauliflower. Cover with sauce and cheese. Continue process until all vegetables have been layered. Finish with a layer of sauce and cheese.
Bake at 400 degrees F for 22 to 24 minutes. Remove from oven. Let cool for 5 minutes, and enjoy.