Hello everybody, hope you’re having an amazing day today. Today, I will show you a way to make a distinctive dish, roasted red pepper and tomato with spaghetti squash and fresh herbs. It is one of my favorites food recipes. This time, I will make it a bit tasty. This will be really delicious.
Roasted red pepper and tomato with spaghetti squash and fresh herbs is one of the most favored of current trending foods in the world. It’s appreciated by millions every day. It’s simple, it is fast, it tastes yummy. They’re fine and they look fantastic. Roasted red pepper and tomato with spaghetti squash and fresh herbs is something which I’ve loved my whole life.
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To get started with this particular recipe, we must first prepare a few ingredients. You can cook roasted red pepper and tomato with spaghetti squash and fresh herbs using 8 ingredients and 11 steps. Here is how you cook that.
The ingredients needed to make Roasted red pepper and tomato with spaghetti squash and fresh herbs:
- Get 1 medium spaghetti squash
- Get 6 small roma tomatoes
- Prepare 2 medium red bell peppers
- Prepare 1 tbsp fresh oregano
- Make ready 1 tbsp fresh basil
- Make ready 1/2 tsp garlic salt
- Make ready 1 olive oil
- Take 1 ground black pepper to taste
Add salt and pepper to taste. Transfer spaghetti squash "noodles" to a serving bowl. Note: If the spaghetti squash is still too hot to handle comfortably, use a tea towel or oven mitt to hold it in place or let it cool for a few more minutes. Top spaghetti squash with roasted tomato and onion mixture and drizzle with your white wine pan sauce.
Steps to make Roasted red pepper and tomato with spaghetti squash and fresh herbs:
- 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.
Vodka sauce is basically a traditional tomato based pasta sauce with a splash of vodka and heavy cream. Some recipes add roasted red peppers and/or crushed red pepper. Just like most tomato sauce recipes, adding a bit of alcohol enhances the flavor of the tomatoes. Using fork, scrape strands into bowl; stir in half each of the salt and pepper. In a large nonstick skillet, saute the peppers, mushrooms and onion in oil until tender.
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