Best Spaghetti Squash With Roasted Red Peppers Recipes

ROASTED SPAGHETTI SQUASH WITH RED PEPPER-TOMATO SAUCE

Steps:

• Place red bell peppers on a baking sheet and brush with 1 tablespoon of olive oil. Put in oven under broiler on low. Roast for about 10 - 15 minutes, turning occasionally, until peppers are charred all over. Remove from oven and place in a bowl covered with plastic wrap for at least 10 minutes. This will loosen the skins, making peeling the peppers a lot easier. Peel the peppers, remove seeds, and chop.
• Preheat oven to 400°F. Cut your spaghetti squash in half with a large, sharp knife. Remove seeds and stringy guts, and brush the cut sides of the squash with 1 tablespoon of olive oil. Season with Kosher salt and freshly ground black pepper. Place spaghetti squash, cut side down, on a baking sheet and roast until tender, about 45-60 minutes.
• To test if your squash is done, scrap the flesh with a fork. If the strands come off easily, it's done. Let the cooked spaghetti squash cool for about 5 minutes, then scrape all the flesh into a beautiful pile of spaghetti strands. Taste and season with some more Kosher salt and pepper if needed.
• Meanwhile, in a large saucepan, heat 1 tablespoon of olive oil over medium heat. Add onion and sauté until softened and slightly caramelized, about 5-7 minutes. Season with Kosher salt and a pinch of red pepper flakes. Add the garlic and cook for about 1 minute, stirring occasionally. Add in chopped roasted peppers, can of diced tomatoes, oregano, and basil. Season with Kosher salt and freshly ground black pepper. Simmer for about 10 minutes. Let cool a bit, then pour into a food processor or blender. Add a splash of sherry vinegar and purée until smooth. Taste and see if it needs more Kosher salt or sherry vinegar. Once you are happy with the sauce, return it to the pan, and keep warm over low heat until ready to serve.
• When ready to serve: place roasted spaghetti squash strands in bowls and top with Roasted Red Pepper - Tomato Sauce. Garnish with some fresh basil, which although optional, I highly recommend.

SPAGHETTI SQUASH WITH ROASTED PEPPERS

Steps:

• Prick the squash in several places with a sharp knife. Place a steamer rack in a large pot with a tight-fitting lid over several inches of boiling water. Steam squash for about 45 minutes, or until the squash can be pierced through with a sharp knife. Set aside to cool. When the squash is cool, slice it lengthwise, scoop out and discard the seeds. With a fork, draw out the squash strands, pulling lengthwise and pile them on an ovenproof platter or casserole dish. Set the squash aside. Roast the bell peppers and jalapeno peppers under the broiler or over an open flame until the skins are blackened, then set aside in a sealed paper or plastic bag for 15 to 20 minutes. Remove the charred skin, then core and seed them. Dice the peppers, combine in a bowl and set aside (You may want to use disposable gloves when working with roasted peppers). Preheat the oven to 300 degrees F. Heat the oil in a large frying pan over medium-high heat. Add the onion and cook until softened, stirring frequently (about 3 minutes). Add the garlic and rosemary and saute for another 2 minutes. Add the wine and simmer until it is reduced by half. Stir in the peppers, three-fourths of the parsley and all of the olives. Season with salt and pepper to taste and reduce the heat to low. Cover and simmer gently for a few minutes until heated through, then remove from the heat. Reheat the squash in the preheated oven for 10 to 15 minutes, or heat it in the microwave for 1 minute. Toss with roasted pepper mixture and sprinkle with the diced tomato and the remaining parsley.