Four Square Meals

This is reminiscent to my favorite dish from Cheesecake Factory, Evelyn's Favorite Pasta. My version, but without the pasta and cheese. 

What You'll Need:
1/2 eggplant cut in  1 inch cubes
1 package broccoli florets or baby broccoli, cut into 1 inch slices
3 artichoke hearts, quartered
1 red bell pepper, cut into 1 inch slices
1/4 cup kalamata olives or more if desired
2 tbsp sun dried tomatoes
4 cloves garlic cut in half
cherry or grape tomatoes 
basil, chiffonnade or long thin strips
1 tbsp olive oil
pinch of salt and pepper (optional)
pine nuts (chopped in food processor, optional, as cheese topping)
medium-sized spaghetti squash, halved 

Set oven temperature to 400 degrees F. Line baking sheet with foil and put spaghetti squash (cleaned and cut in half), flesh facing down. Cover top with foil to make a tent for the spaghetti squash. Bake until tender, approximately 45 minutes to 1 hour.

While spaghetti squash is baking, Prepare vegetables. 

In a glass or pyrex bowl, combine eggplant, broccoli, artichoke hearts, red bell pepper, kalamata olives, sun dried tomatoes, garlic, cherry tomatoes, olive oil, pinch of salt and pepper. Toss until all of the ingredients are coated with olive oil. Bake for 30 minutes with your spaghetti squash. By the time the squash is done, this should be done roasting.

With a fork, scrape the spaghetti squash. You should be able to pull strands resembling spaghetti. It will be slightly crunchy and that's ok. You can cook it longer if you want it softer, but not mushy. 

Once you take the roasted veggies out of the oven, add basil and mix it in with the veggies. Plate it, spaghetti squash first and then roasted veggies. Sprinkle some grated pine nuts. Eat and Enjoy!