WEEKDAYS 1e|12c|p

Spaghetti Squash with Roasted Red Peppers

Clinton Kelly
Servings: 4
30 to 60 min

Vegans, vegetarians, and carnivores alike will be clamoring for this satisfying easy-to-make dish!

  • Ingredients
  • step-by-step directions
Spaghetti Squash with Roasted Red Peppers
  • 1 medium Spaghetti Squash (cut in half, seeds removed)
  • 3 Cloves Garlic (minced)
  • 1 cup Roasted Red Peppers (chopped)
  • 1/4 cup Parsley (chopped)
  • Extra Virgin Olive Oil
  • Salt and Freshly Ground Black Pepper
  • Preheat oven to 400°F.
  • Drizzle flesh side of Squash with Olive Oil and season with Salt and Pepper. Place Squash halves flesh-side-down on a sheet tray lined with parchment paper flat. Place in the oven and roast for 45 minutes or until fork tender. When cool enough to handle, use a fork to scrape all of the Spaghetti Squash out of the skin. Discard the skin.
  • Meanwhile, preheat a large sauté pan over medium-high heat. Add a drizzle of Olive Oil and the Garlic. Sautee for 2 minutes, until fragrant. Remove from heat and add the Roasted Peppers, Roasted Squash and Parsley. Season with Salt and Pepper to taste. Toss to combine and serve.


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