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.
rate this recipe

Latest Recipes