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Zoodles & Roasted Veggies

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Prep Time 20 mins
Cook Time 20 mins
Servings 6

Equipment

  • Vegetti or some veggie spiraler

Ingredients
  

  • 1 small butternut squash
  • 1 red bell pepper
  • 1 broccoli head
  • 2 zuchinni
  • 2 yellow squash
  • ½ onion
  • 1 tbsp Italian seasoning
  • 1 tbsp sea salt
  • 1 tbsp garlic powder
  • 1 tsp Tony Chachere's Creole Seasoning
  • 1 tbsp cracked black pepper
  • 1 tbsp oil of your choice

Instructions
 

  • Preheat your oven to 425°
  • Dice the butternut into large 1-1½ inch cubes. Cut the bell pepper and onion in long, thin slices, like fajita vegetables. Cut the broccoli into florets.
  • Toss the veggies in oil and spread on cookie sheet or flat baking pan. Season the veggies with spices
  • Roast for 20 minutes
  • While your veggies are roasting, use your veggie spiraler to make your zoodles with the zuchini and yellow squash
  • Cook the zoodles in a sauce of your choice on the stovetop for 2-3 minutes. Don't overcook or the zoodles will be too soft. I've made this dish with marinara sauce and vegan alfredo sauce(haven't found a good one yet).
  • Serve the veggies on top of the zoodles and enjoy