Baked Autumn Vegetable Spaghetti: A Healthy Recipe

Ingredients

• 2 large carrots, cut into spirals using a spiral slicer
• 1 zucchini, cut into spirals using a spiral slicer
• 1 small sweet potato, cut into spirals using a spiral slicer
• 2 tablespoons olive oil, or as needed
• 1 tablespoon butter, cut into small pieces
• 1 tablespoon lemon juice
• 2 teaspoons lemon zest, or to taste
• salt and ground black pepper to taste
• 1.5 teaspoons chopped fresh parsley

Instructions

1. Preheat your oven to 400 degrees F (200 degrees C). Line a baking dish with aluminum foil for easy cleanup.
2. In a large bowl, combine carrots, zucchini, and sweet potato. Drizzle with olive oil, add butter, lemon juice, and lemon zest. Season generously with salt and pepper. Transfer the vegetable mixture into the prepared baking dish.
3. Bake in the preheated oven for 10 minutes, then toss the mixture. Continue baking until the vegetables are tender, approximately 10 minutes more. Divide the baked vegetables into individual serving bowls and garnish with fresh parsley before serving.

Nutrition

• Calories: 268 kcal
• Fat Content: 20 g
• Fiber Content: 5 g
• Sugar Content: 7 g
• Sodium Content: 211 mg
• Protein Content: 3 g
• Cholesterol Content: 15 mg
• Carbohydrate Content: 23 g
• Saturated Fat Content: 6 g
• Unsaturated Fat Content: 0 g