Spaghetti with Roasted Grape Tomatoes

I finally got a spaghetti squash to taste delicious. The first two times that I attempted it, the result tasted horrible. Seriously. LMR and I coated it with more and more pesto trying to get it to taste good, but it didn't work. It was still terrible. This one is much better. And it's so colorful!

Spaghetti with Roasted Grape Tomatoes

1 spaghetti squash

2 cups shredded kale

1 cup sliced mushrooms

1 cup chopped carrots

1 1/2 cup broccoli

1/2 cup each of chopped red, yellow, and orange bell peppers

2 cups grape tomatoes, sliced in half

4 Tbls extra virgin olive oil

Cooking supplies:

2 baking sheets

2 frying pans, 1 needs a matching lid

Preheat the oven to 400 F. Cut the spaghetti squash in half, lengthwise. Scoop out the seeds and brush the flesh with extra virgin olive oil.

Line a baking sheet with tin foil. Place the spaghetti squash face down on the lined baking sheet.

Place into the oven and cook for 30-40 minutes or until the skin is squishy when poked.

While the squash is cooking, start on your veggies. Prep all of the veggies (rinsing, shredding, chopping, etc.). Heat 2 Tbls of olive oil in large pan. Put the kale, broccoli, and carrots into this pan and stir to coat evenly with olive oil. Sprinkle with garlic salt and pepper. Cover and cook for 20 minutes, stirring every 5 minutes. The kale will turn dark green, and the carrots and broccoli will be soft.

In a separate pan, toss in the mushrooms and peppers. Stir occasionally.

Remove from heat after 10-15 minutes, or until the mushrooms have been cooked down. Mix in with the kale, carrots, and broccoli, and cover to keep warm.

When there is roughly 15 minutes left for the squash you can start working on the tomatoes. In a large bowl, toss the tomatoes with 1 Tbls olive oil and a couple shakes of salt. Spread the tomatoes onto the second pan and put into the oven for 20 minutes.

Remove the squash from the oven and flip over. Drag a fork across the flesh and the squash will come off in strands. It will look like spaghetti.

Scoop the "spaghetti" into your serving bowls and mix with the veggies. Stir in some of the roasted tomatoes and top with as many extra roasted tomatoes as you want.