Spaghetti Squash with Chunky Roasted Bell Pepper Sauce
For those of you that follow me, it’s no secret that I absolutely adore spaghetti squash and am forever coming up with yummy new ways to enjoy this versatile veggie. For this recipe, I decided to create a dish featuring what spaghetti squash is most famous for- a wonderful gluten-free pasta alternative that is also kind to our waistlines. (See MPM Mini-Bites below for more of my favorite spaghetti squash dishes.)
Usually, I pair my “pasta” with a marinara type sauce, but being I had an abundance of gorgeous bell peppers and aromatic herbs fresh from our local farmer’s market, I decided to try my hand at a roasted bell pepper sauce instead. Made “healthfully indulgent” by stirring in a last minute addition of half and half or Greek yogurt instead of the more traditional (albeit higher in fat and calories) whipping cream….
Simple to make and full of great flavors, this dish is great for Meatless Monday or whenever you are in the mood for a great vegetarian meal!
Spaghetti Squash with Chunky Roasted Bell Pepper Sauce
Click HERE for the full recipe, but in the nutshell, here is what you do:
Instructions
In a large saucepan, heat olive oil over medium-low setting. Sauté onion and garlic for about 10 minutes or until softened and just beginning to brown.
Stir in peppers, diced tomatoes and salt and pepper (or red pepper flakes).
Reduce heat to low. Simmer, uncovered for 10 minutes, stirring occasionally.
Stir in oregano, parsley and basil; continue simmering for 3 minutes.
Taste; adjust seasonings as desired. Remove saucepan from heat.
With a hand-held blender (immersion blender), carefully “pulse” sauce using an up and down motion. Or carefully transfer sauce to a blender and coarsely puree. (leaving some chunks of peppers and tomatoes)
Stir in half and half or yogurt.
Place hot spaghetti squash into bowls or on a plate. Ladle sauce over spaghetti squash. If desired, garnish with fresh basil sprigs and additional freshly grated Parmesan cheese.
Spaghetti Squash with Chunky Roasted Bell Pepper Sauce
For this recipe, I decided to create a dish featuring what spaghetti squash is most famous for- a wonderful gluten-free pasta alternative that is also kind to our waistlines. Usually, I pair my “pasta” with a marinara type sauce, but being I had an abundance of gorgeous bell peppers fresh from our local farmer’s market, I decided to try my hand at a roasted bell pepper sauce instead. Made “healthfully indulgent” by stirring in a last minute addition of half and half or Greek yogurt instead of the more traditional (albeit higher in fat and calories) whipping cream…. Simple to make and full of great flavors, this dish is great for #MeatlessMonday or whenever you are in the mood for a great vegetarian meal!
6medium roasted bell pepperscoarsely chopped (I used a mixture of red, orange and yellow) *see MPM Mini-Bites for roasting tips
1tablespoonolive oil
1medium onionchopped
1large clove garlicchopped
115 ounce can diced tomatoes, with juice
1/4teaspoonkosher saltor as desired
Freshly ground pepper or red pepper flakes as desired
2tablespoonsfresh oregano leavescoarsely chopped
2tablespoonsItalian parsleycoarsely chopped
3/4cupfresh packed basil leavessliced
1/3cuphalf and half or plain Greek yogurtI used half and half
Optional Garnishes
Fresh basil sprigs
Freshly grated Parmesan cheese
Instructions
In a large saucepan, heat olive oil over medium-low setting. Sauté onion and garlic for about 10 minutes or until softened and just beginning to brown.
Stir in peppers, diced tomatoes and salt and pepper (or red pepper flakes).
Reduce heat to low. Simmer, uncovered for 10 minutes, stirring occasionally.
Stir in oregano, basil and parsley; simmer for 3 minutes.
Taste; adjust seasonings as desired. Remove saucepan from heat.
With a hand-held blender (immersion blender), carefully “pulse” sauce using an up and down motion. Or carefully transfer sauce to a blender and coarsely puree. (leaving some chunks of peppers and tomatoes).
Stir in half and half or yogurt.
Place hot spaghetti squash into bowls or on a plate. Ladle sauce over spaghetti squash.
If desired, garnish with fresh basil sprigs and additional freshly grated Parmesan cheese.
Notes
Make Ahead and Storage Tips: this dish is best enjoyed immediately after preparation. Spaghetti squash and peppers may be roasted up to 2 days ahead. Store covered and refrigerated.
Notes
New to cooking spaghetti squash? Here’s my tried and true method: preheat oven to 425 degrees F. Cover a baking sheet with foil; place squash on baking sheet. With a sharp knife, prick squash all over. Roast for 20 minutes or until a knife can easily pierce the shell. Cut squash in half lengthwise. With a kitchen scissors, snip strings and seeds. Scoop out any remaining fibers and seeds with a spoon.
Lightly drizzle cut halves with olive oil. (Or use an oil sprayer like the Misto.) Continue roasting for approximately 25 minutes or until flesh is soft and lightly browned. Scrape out flesh with a fork.
Note: if your squash is very watery, after removing from shell, set in a strainer set over a bowl. Refrigerate and let drain at least 4 hours or overnight. (Or roll squash in a kitchen towel, pressing out as much water as possible.)
Roasting Peppers: preheat oven to 425 degrees F. Cut peppers in half; seed and remove membranes. Place prepared peppers on a foil-lined baking sheet. Brush or spray peppers lightly with olive oil. Roast for about 20 minutes until nicely charred (not burnt), turning with a spatula after about 10 minutes to prevent sticking.
Immediately transfer peppers to a paper bag; fold down top tightly. Allow to cool for about 15 minutes. Remove peppers from bag. Skin will have become loose during roasting; slip off and discard.
Coming to the Blog: Garlicky Penne with Chicken, Broccoli ‘n Grape Tomatoes
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