1 large spaghetti squash
2 large carrots, peeled and cut into large chunks
1 medium yellow onion, quartered
2 cups sliced button mushrooms
2 cloves minced garlic
2 tbsp red wine vinegar
1/4 cup low sodium chicken stock
Salt & Pepper
Preheat oven to 425 degrees.
Cut squash in half lengthwise and scrap out seeds. Drizzle with olive oil, salt and pepper and place cut side down on a baking sheet. Place onions and carrots on same cookie sheet and toss with oil, salt and pepper. Roast for 45 minutes or until squash is tender and flesh scrapes away from skin easily.
While veggies are roasting saute mushrooms and garlic in 1/8 cup f chicken stock until mushrooms are cooked through.
To remove squash from skin, take a fork and scrape flesh out. The flesh will be stringy and resemble spaghetti. Add squash, onion and carrots to mushroom mixture and saute with remaining chicken stock until excess liquid is cooked off. drizzle with red wine vinegar and add salt and pepper to taste.
These veggies are good on their own but I discovered that they are great the next day reheated and topped with crumbled gorgonzola!