Spaghetti Squash Primavera

1 red bell pepper

1 yellow bell pepper

4 small zucchini

4 carrots, peeled

6 scallions

1 yellow onion

1 medium sized spaghetti squash

1 cup grape tomatoes, cut in half

1 tablespoon Herbs de Provence

½ cup fresh basil, thinly sliced

¼ cup freshly grated parmesan cheese (optional)

2 tsp salt

1 tsp black pepper

Poke several holes in the spaghetti squash; place in microwave.  Cook on full power 10 minutes.  Remove from microwave; set aside until cook enough to handle.  Once cool, cut squash in half and remove seeds.  Scrape out flesh with a fork into long spaghetti-like strands.  Place spaghetti squash strands in a large serving bowl.  Drizzle with 1 tablespoon EVOO , ½ tsp salt, and ½ tsp black pepper.  Set aside. 

Preheat over to 450 degrees.  Slice peppers, zucchini, carrots, scallions, and yellow onions in thin strips.  Place on a large baking sheet; drizzle with 3 tablespoons EVOO, 2 tsp coarse salt, 1 tsp black pepper, and 1 tablespoon Herbs de Provence.  Toss vegetables until coated evenly.  Divide vegetables between 2 large baking sheets.  Roast vegetables in oven for about 20 minutes, until they begin to turn golden brown and move easily when you shake the pan.  Remove from oven.  

Add roasted vegetables to spaghetti squash along with grape tomatoes and fresh basil.  Toss gently to combine.  Add freshly grated Parmesan cheese if desired.  Add more salt and pepper to taste. 

Serve at room temperature or warm. 

To complete the meal, brown 1 package turkey kielbasa cut into small rounds in skillet, until golden in color.  So Delicious!

 Serves 6
(adapted from Giada De Laurentis)