Hello everybody, I hope you are having an amazing day today. Today, I’m gonna show you how 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 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 is simple, it’s fast, it tastes yummy. It’s appreciated by millions daily. They are fine and they look wonderful. Roasted red pepper and tomato with spaghetti squash and fresh herbs is something that I’ve loved my entire life.
Once the red peppers were done roasting in the oven, you can start on the squash. Brush it lightly with olive oil and sprinkle with some Kosher salt and freshly ground black pepper. Roasted peppers, tomatoes, sauteed aromatics and seasonings are cooked in chicken broth, strained, pureed, and thickened with a roux to create this creamy Used canned diced tomatoes as well as a huge jar of roasted red peppers.
To begin with this recipe, we have to first prepare a few ingredients. You can have roasted red pepper and tomato with spaghetti squash and fresh herbs using 8 ingredients and 11 steps. Here is how you cook it.
The ingredients needed to make Roasted red pepper and tomato with spaghetti squash and fresh herbs:
- Prepare spaghetti squash
- Make ready roma tomatoes
- Get red bell peppers
- Prepare fresh oregano
- Take fresh basil
- Prepare garlic salt
- Take olive oil
- Get ground black pepper to taste
The perfect side to sandwiches Tomatoes are rich in lycopene and bell peppers provide plenty of beta carotene, which are both free-radical-fighting antioxidants. I hope you all LOVE this soup! Tender strands of roasted spaghetti squash are tossed with olive oil, garlic, fresh herbs and Sea salt and black pepper to taste. Toss squash with olive oil, garlic, herbs and pine nuts.
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.
Taste and season with salt and pepper. Made this tonight and topped the spaghetti squash with steamed broccoli, sliced cherry tomatoes, and green. Add freshly chopped basil and season with salt and pepper, to taste. Baked Spaghetti Squash with Creamy Roasted Red Pepper Sauce. I love roasted red peppers and this pasta looks so comforting and delicious!
So that’s going to wrap this up for this special food roasted red pepper and tomato with spaghetti squash and fresh herbs recipe. Thanks so much for reading. I’m sure that you will make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
