• prep: 15 min
• cook: 0 hr
• total: 15 min

servings:

Make an all-vegetable “spaghetti primavera” dinner on a single sheet pan with this recipe featuring spaghetti squash, roasted veggies and arugula, uniquely seasoned with herbs, crushed red pepper and a generous sprinkling of fresh lemon.

• 1 teaspoon Simply Organic Garlic Powder 3.64 oz.
• 1/2 teaspoon Simply Organic Crushed Red Pepper 1.59 oz.
• 1/2 teaspoon Simply Organic Basil 0.54 oz.
• 1/2 teaspoon Simply Organic Parsley Flakes 0.26 oz.
• 1 2-pound spaghetti squash, halved and seeded
• 2 tablespoons olive oil
• 1 pinch Salt & pepper to taste
• 1 leek, sliced (white and light green parts only)
• 3/4 pound Brussels sprouts, halved
• 1 medium sweet potato, chopped (1 1/2 cups chopped)
• 1 15-ounce can garbanzo beans, drained and rinsed
• 3 tablespoons extra virgin olive oil
• 1/2 lemon, zested and juiced (reserve zest)
• 1 teaspoon salt
• 2 cups arugula

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