Spaghetti Squash and Roasted Vegetables

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Ingredients

• 1 4-lb / 1¾-kg spaghetti squash
• 3 small baby eggplants
• 1 red onion
• 5 garlic bulbs
• 1 sweet potato, sliced
• 1 pinch sea salt (optional)
• 1 pinch ground black pepper
• 1 pinch dried thyme
• 2 Tbsp. extra-virgin olive oil
• 2 Tbsp. grated Parmesan cheese

Directions

1. Preheat oven to 400°F / 200°C.
2. Toss together all vegetables but the spaghetti squash in a mixing bowl with oil and spices. Lay on a baking sheet in a single layer, leaving room for the squash
3. Halve the spaghetti squash, poke holes with a fork, and lay on the baking sheet.
4. Place baking sheet in oven, and bake for 45-50 minutes, turning vegetables once (after 25 minutes).
5. Remove seeds from the squash, and pull the flesh apart using a fork, to create spaghetti-like strands.
6. Combine with other vegetables in a serving bowl, and sprinkle with Parmesan cheese before serving.

• Exchanges per Serving: 1 Carb, 1 Fat, 1 Veg
• Serving Size: 1½ cups / 340 ml

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