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!
Recipe Adapted from: Baked Spaghetti Squash with Creamy Roasted Red Pepper Sauce by Two Peas and Their PodYield: about 4 servings
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.