What to do
- Preheat oven to 400 F.
- On a medium rimmed baking sheet, add the spaghetti squash halves, season with salt and pepper and bake for 40 minutes until the flesh is cooked through and can be pulled away into soft strands.
- On a separate large rimmed baking sheet, combine the chopped veggies, 1 tbsp olive oil, and salt and pepper. Toss well to evenly coat. Transfer to the oven and roast for 20 minutes.
- Meanwhile, combine the tomatoes, diced beets, a big glug of olive oil, and season with salt and pepper. Bring to a boil and reduce to a simmer, about 25 minutes. Stir in some chopped fresh basil, if desired.
- To assemble, divide the spaghetti squash among meal prep glassware or bowls. Top with roasted veggies, the sauce, and a few sprigs of fresh basil. Sprinkle with chili pepper flakes. Keep chilled in the fridge until ready to serve.
What you’ll Need
1 large spaghetti squash, halved
2 zucchini, chopped
2 bell peppers, chopped
1 red onion, chopped
8 oz baby Portobello mushrooms, sliced
Extra virgin olive oil
Kosher salt and black pepper
1 18oz jar fire roasted crushed tomatoes
1 8.8oz package Love Beets Organic Cooked Beets, diced
1 bunch fresh basil
Red chili pepper flakes