Baked Autumn Veggighetti
A couple of years before Club Foody was up and running, an American recipe website approached me to be a part of their team. As a recipe analyst, it was fun to go through the submitted ones, trying them out and giving my opinion. One of the perks of doing that was to receive gifts like aprons, towels, a quesadilla maker, baking items, etc. One day, they sent me a spiralizer and right away I got inspired and created an incredible healthy dish… my Baked Autumn Veggighetti!
This is an amazing recipe packed with wholesome goodness! It’s very simple and yet so delicious! Besides herbs and spices, I use a combination of carrot, white sweet potato and zucchini which gives such a beautiful color to the dish. It’s inviting and so flavorful!
As a side dish, this Baked Autumn Veggighetti pairs so well with grilled chicken, pork chops, and beef but can also be treated as a main course. By adding a beautiful Marinara or Bolognese sauce, or simply mixing some pesto with it, this can turn into an amazing meal. When it comes to pesto, check out eight different flavors by clicking on this link… Pesto 8 Ways – Part One.
To achieve the shape that resembles spaghetti pasta, you need a spiralizer. It doesn’t have to be expensive. The one I received from that American recipe website was an entry level one and it worked perfectly well. There are more “fancy” ones out there so it all depends on your budget and how much you want to spend…
This fall, cook something healthy and different by making this Baked Autumn Veggighetti! It’s like having “pasta” without the guilt! These faux-noodles are a tasty way to enjoy vegetables! This one pot casserole is sure to please you and your family.
Bon Appétit!
Here are more delicious healthy recipes for you to try…
– Vegetable Tian
– Pisto Manchego
– Grilled Tuna Steaks
– Sopa Ajoblanco ~ White Gazpacho
– Quinoa Beet Salad
– White Omelet
– Fruit Salad
and for even more side dish recipes, click on this link… Recipe Category • Vegetables & Sides
Don’t forget to subscribe to our YouTube channel by clicking on this link… Club Foody YouTube
Baked Autumn Veggighetti
Hover to scale
Ingredients
- 1 small white sweet potato, peeled and cut into spirals
- 1 large carrot, peeled and cut into spirals
- 1 large zucchini, washed and cut into spirals
- 2 tbsp. olive oil, or as needed tips & tricks
- 2 tbsp. butter, cut into small pieces
- 1 tbsp. freshly squeezed lemon juice tips & tricks
- 2 tsp. lemon zest, or to taste
- 1/4 tsp. smoked paprika, or to taste
- ground Himalayan sea salt, to taste
- freshly ground black pepper, to taste (I always use mixed peppercorns)
- 1/2 tbsp. fresh chopped parsley, for garnish tips & tricks
Directions
- Preheat to 400ºF and lightly greased a 3-quart baking dish; set aside.
- Transfer the spiralized vegetables to a large bowl. Add olive oil, butter, lemon juice, lemon zest, smoked paprika, salt and black pepper. Gently toss the ingredients together until combined and well coated with oil. If there’s not enough olive oil, just add a little bit more.
- Transfer the mixture to the prepared baking dish and spread it out evenly.
- Place the dish into the preheated oven and bake for 30 minutes. Every 10 minutes, take it out and quickly toss the vegetable mixture. Return it to the oven for another 10 minutes before tossing again.
- When the cooking time is up, remove from the heat, toss the Veggighetti one more time then sprinkle with fresh chopped parsley and serve immediately.
Don't forget to rate and comment on this recipe!
