Roasted red pepper and tomato with spaghetti squash and fresh herbs. Baked Spaghetti Squash - Learn how to bake spaghetti squash, and make a simple creamy roasted red pepper sauce that takes baked spaghetti squash from a simple side dish to worthy main dish! We were out on a walk and noticed our neighbors had a huge pile of spaghetti squash in their front yard with a big free sign. Great recipe for Roasted red pepper and tomato with spaghetti squash and fresh herbs.
AKA "pasta" on the healthy side…and so good. Spaghetti squash stuffed with a slightly spicy, roasted garlic tomato sauce, basil pesto, and fresh herbs. All baked together until the squash is tender, the cheese melty, and all is perfect. You can have Roasted red pepper and tomato with spaghetti squash and fresh herbs using 8 ingredients and 11 steps. Here is how you cook it.
Ingredients of Roasted red pepper and tomato with spaghetti squash and fresh herbs
- It's of spaghetti squash.
- Prepare of roma tomatoes.
- You need of red bell peppers.
- You need of fresh oregano.
- You need of fresh basil.
- Prepare of garlic salt.
- Prepare of olive oil.
- Prepare of ground black pepper to taste.
Roasted Zucchini, Onions, Peppers and Tomatoes from Deep South Dish blog. Oven roasting intensifies the flavor of many vegetables, giving a browned and often crisped exterior, against a creamy, soft feel inside. It's one of my favorite ways to cook them, and they're a perfect addition to your table any time of the year. Roasted Spaghetti Squash with Tomato Chutney Recipe Steps Recipe Step One.
Roasted red pepper and tomato with spaghetti squash and fresh herbs instructions
- Preheat oven to 375°F.
- Chop the tomatoes and bell peppers and spread on a baking sheet in a single layer..
- Drizzle with olive oil..
- Finely chop the basil and oregano and sprinkle on peppers and tomatoes..
- Sprinkle the garlic salt and the ground black pepper on the veggies..
- Roast in the oven for 30 minutes..
- While the veggies are baking cut the spaghetti squash in half lengthwise, scoop out the seeds, and prick the skin a few times with a fork..
- Put one half of the squash in a microwave safe dish cut side up. Pour a little water in the cavity of the bottom half of the squash then put the other half of the squash back on top of the bottom peice..
- Cook in the microwave for 10 - 15 minutes until the squash is tender..
- Very carefully remove the stringy flesh from the squash with a fork and put it into a bowl. It will be hot so use a pot holder..
- Pour the roasted veggies into the bowl with the squash and mix well..
We start the recipe by cutting your spaghetti squash in half lengthwise and removing the seeds from the squash. The real star today isn't the spaghetti squash though; it's my homemade arrabbiata sauce — a spicy tomato marinara sauce with garlic and herbs. I was reading somewhere that arrabbiato means angry in Italian, which for me just translates into one mean, spicy marinara! Just when I thought red pasta couldn't get any better, I discovered the magic that is roasted red peppers. Place squash in a large serving bowl and keep warm.
