What you need
1 box of spaghetti noodles
1/2 butternut squash, cubed
1 1/2 cup of cherry tomatoes, halved
1/3 cup of balsamic vinegar
handful of basil, chopped
2 garlic cloves, chopped or minced
1 sweet onion
1/4 cup water
Set the oven temperature to 375 degrees Fahrenheit, place the butternut squash and onion on a pan, lightly drizzle melted coconut oil and salt on the veggies, mix together and place in the oven for about 15 minutes. To get the onion to roast evenly, cut in thirds and place on the pan. After roasting dice the onion.
In a separate pot, bring water to a boil and cook pasta as directed on the package. Once veggies are done roasting, dice the onions and place onion, squash and tomatoes in a large sauce pan, add a little bit of coconut oil to keep them cooking. Once tomatoes are cooked add basil and garlic to the pan to lightly cook and then add the pasta.
Stir veggies and pasta together. Add water and balsamic vinegar for a light sauce. Stir and let the pasta sit on a low heat for about 5 minutes to let all the flavors sink in. And Enjoy!