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
