Spaghetti Squash w/ Red Pepper Sauce
Oh, my Gourd! The days are shorter, colder, and windier! With Fall in full swing, we know you are craving a recipe that screams comfort food. Well, we have one for you that is all comfort without putting you in a slump.
INGREDIENTS
1 Spaghetti Squash
3-4 Roma Tomatoes
1 lb Red Bell Pepper
1/2 Cup Yellow Onion
3 Garlic Cloves
1/4 Cup Vegetable stock or water
2 Tb. Olive Oil
1 Tb basil
1/2 Tb Thyme
1/2 Tb Oregano
1 Bay Leaf
Salt &Pepper to taste
RECIPE
Preheat oven to 350 F
Cut squash in half and scoop out the seeds(seeds can be soaked and roasted for a tasty snack!)
Drizzle with Olive Oil . Poke holes in the skin with a fork. Place cut side down in the oven for 35-40 minutes
Allow the squash to cool before shredding with a fork.
Sauce: Combine Red Bell Peppers, Tomatoes, vegetable stock and spices in a blender and blend for 10-15 seconds.
Saute Onion and Garlic in a sauce pan.
Pour blended content and simmer for 30 minutes , or until thick and dark red.
Top Spaghetti Squash with Sauce, Sprinkle with some Parmesan Cheese and ENJOY!
Like other squashes, spaghetti squash is low-calorie, rich in dietary fiber, and antioxidants such as vitamins A and C. Its name is fitting because after cooking, you can use a fork to pull the interior into spaghetti-like strands. Get ready for a satisfying recipe that is less starch and more vegetable.
