Roasted Spaghetti Squash with Kohlrabi and Fennel

Ingredients

• 1 medium spaghetti squash

• 1 large kohlrabi bulb (peeled and diced into 1-inch cubes)
  

• 1 large fennel bulb (cored and sliced into thin strips, fronds reserved)
  

• 3 tablespoons olive oil (divided)
  

• 2 cloves garlic (minced)

• Salt and black pepper (to taste)
  

• 1/2 cup grated Parmesan cheese
  

• 1 tablespoon fresh lemon juice
  

Instructions

• Preheat the oven to 400°F (200°C).

• Prep the squash: Cut the spaghetti squash in half lengthwise and scoop out the seeds. Rub the inside with 1 tablespoon of olive oil, salt, and pepper. Place cut-side down on a baking sheet. 

• Prep the veggies: Toss the diced kohlrabi and sliced fennel with 2 tablespoons of olive oil, minced garlic, salt, and pepper in a bowl. Spread them out on a second baking sheet (or around the squash if space allows). 

• Roast: Place everything in the oven. Roast the vegetables for 25 to 30 minutes until tender and browned. Roast the squash for 35 to 45 minutes until the flesh is tender and easily pierced with a fork. 

• Shred the squash: Remove the squash from the oven. Let it cool enough to handle, then use a fork to scrape the flesh lengthwise into tender spaghetti-like strands. 
  

• Combine: Transfer the warm spaghetti squash strands to a large bowl. Add the roasted kohlrabi and fennel. Drizzle with lemon juice and toss gently to combine.
  

• Serve: Top with grated Parmesan cheese and garnish with reserved fennel fronds.
  

• Optional: Add a protein like white beans or grilled chicken.