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
Meatless Monday or whenever you are in the mood for a great vegetarian meal!
Recipe Adapted from: Baked Spaghetti Squash with Creamy Roasted Red Pepper Sauce by Two Peas and Their PodYield: about 4 servings