Roasted Vegetables with Spaghetti Squash

Ingredients and Weight:

• 1 medium butternut squash (about 3 pounds)
• 1 pound sweet potatoes, peeled and cut into 1-inch cubes
• 1 pound Brussels sprouts, trimmed and halved
• 1 pound carrots, peeled and cut into 1-inch pieces
• 1/2 cup olive oil
• 1 tablespoon dried thyme
• 1 teaspoon salt
• 1/2 teaspoon black pepper

Preparation Time: 20 minutes

Cooking Time: 40-45 minutes

Difficulty Level: 2 (Easy)

Preparation Method Steps:

1. Preheat oven to 400°F (200°C).
2. Cut butternut squash lengthwise and scoop out and discard seeds.
3. Drizzle the squash with olive oil, sprinkle with salt and pepper, and roast for 20 minutes.
4. In a large bowl, toss sweet potatoes, Brussels sprouts, and carrots with olive oil, thyme, salt, and pepper.
5. Remove squash from oven, fill with the roasted vegetables, and return to the oven for another 20-25 minutes, or until the squash is tender.
6. Use a fork to scrape the squash flesh into strands.

Nutritional Information:

• Calories: 250 per serving
• Fat: 10 grams
• Carbohydrates: 40 grams
• Protein: 5 grams

Dish Characteristics:

• Vibrant and colorful
• Sweet and savory flavors
• Healthy and filling
• Suitable for vegetarians

User Comments:

• "This dish was a hit with my guests! The squash was perfectly tender and the roasted vegetables added an extra depth of flavor."
• "I love how easy it was to make. The prep work was minimal and the roasting took care of itself."
• "The combination of sweet potatoes, Brussels sprouts, and carrots was a great way to get a variety of veggies in one dish."

Special Precautions and Tips:

• Use a sharp knife to cut the butternut squash.
• Be careful not to overcook the squash, as it can become mushy.
• Season the roasted vegetables to your taste.