Hey everyone, it is John, welcome to our recipe site. Today, we’re going to make a special dish, roasted red pepper and tomato with spaghetti squash and fresh herbs. It is one of my favorites food recipes. For mine, I’m gonna make it a bit unique. 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 is appreciated by millions daily. It’s easy, it is quick, it tastes delicious. They’re nice and they look fantastic. Roasted red pepper and tomato with spaghetti squash and fresh herbs is something that I’ve loved my entire life.
Great recipe for Roasted red pepper and tomato with spaghetti squash and fresh herbs. The fresh herbs from my herb garden made this taste so good. I will definitely make it again.
To get started with this particular recipe, we have to 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 can achieve it.
The ingredients needed to make Roasted red pepper and tomato with spaghetti squash and fresh herbs:
- Prepare 1 medium spaghetti squash
- Make ready 6 small roma tomatoes
- Get 2 medium red bell peppers
- Get 1 tbsp fresh oregano
- Make ready 1 tbsp fresh basil
- Make ready 1/2 tsp garlic salt
- Make ready 1 olive oil
- Get 1 ground black pepper to taste
Top spaghetti squash with roasted tomato and onion mixture and drizzle with your white wine pan sauce. 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.
Instructions 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.
Using fork, scrape strands into bowl; stir in half each of the salt and pepper. Cut squash in half lengthwise; discard seeds. Drain water from pan; turn squash cut side up. In a large nonstick skillet, saute the peppers, mushrooms and onion in oil until tender. When squash is cool enough to handle, use a fork to separate strands.
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