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.

ROASTED SPAGHETTI SQUASH

Steps:

• Preheat the oven to 425 degrees F (220 degrees C).
• Brush both sides of the squash with olive oil, sprinkle with salt, and place cut-side up in a baking pan. Cover tightly with aluminum foil.
• Roast in the preheated oven for 20 minutes. Uncover and continue to roast until tender, about 35 minutes more. Let cool slightly, about 5 minutes. Use a fork to scrape the squash flesh into a large bowl and toss with Parmesan cheese.

SPAGHETTI WITH ROASTED RED PEPPER SAUCE

Steps:

• Cook spaghetti according to package directions. Meanwhile, in a food processor, combine the peppers, tomatoes, vinegar, garlic, salt and pepper. Cover and process until blended. While processing, gradually add oil in a steady stream. , Transfer to a small saucepan; bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Drain spaghetti; serve with sauce. Sprinkle with cheese.

ROASTED SPAGHETTI SQUASH WITH VEGETARIAN BOLOGNESE

Steps:

• Prepare the squash: Preheat the oven to 350˚ F. Split the spaghetti squash in half lengthwise. Use a large spoon to scrape out the seeds and discard. Place the spaghetti squash cut-side up on a rimmed baking sheet and drizzle with the olive oil. Sprinkle with the oregano, garlic, red pepper flakes, 1 teaspoon salt and 3 to 4 turns of pepper. Turn the squash cut-side down (this will enable it to cook faster). Bake in the center of the oven until the squash flesh is fork-tender, about 45 minutes. Set aside to cool slightly, then use a large spoon and fork to scrape out the fibers into a large bowl; toss gently to separate the strands so they resemble spaghetti.
• Meanwhile, make the Bolognese: Pulse the celery, carrot, onion and garlic in a food processor until finely chopped. Heat the olive oil in a large pot over medium heat. Add the vegetables and sauté until translucent and dry, 7 to 8 minutes. Season with salt and pepper.
• Add the tomato paste to the pot and cook, stirring, 2 to 3 minutes. Add the TVP and nutritional yeast and mix well to coat everything evenly. Add the tomatoes and stir, breaking them up into small pieces. Add the vegetable stock, oat milk, bay leaf, red pepper flakes, basil and oregano. Bring to a simmer, then reduce the heat; cover slightly with a lid and simmer until thickened, about 20 minutes. If the sauce still seems watery, uncover and simmer 3 to 5 more minutes.
• To assemble, place the spaghetti squash on a large platter and top with the vegetarian Bolognese. Garnish with the Crispy Kale Chips and sprinkle with the Parmesan.
• Wash kale and remove the stems. Tear the leaves into large pieces and dry completely in a salad spinner. Toss the kale with olive oil; season with 1 teaspoon kosher salt and 3 or 4 turns of pepper. Spread the leaves evenly on 2 rimmed baking sheets and roast in a 350˚ F oven until crispy, 12 to 14 minutes.

SUMMER SQUASH PASTA WITH ROASTED RED PEPPER SAUCE RECIPE BY TASTY

Steps:

• Heat oven to 500°F (260°C).
• Spiralize the yellow squash and zucchinis into a large bowl.
• Bring a large skillet over medium heat and add olive oil.
• Sauté shallots and garlic until golden brown and soft, about 2-3 minutes. Season with salt and pepper and stir. Remove from heat and set aside.
• Quarter and deseed the red bell peppers and arrange onto a parchment paper-lined baking sheet.
• Roast the red peppers until black and charred bits appear, about 25-30 minutes.
• Carefully remove the red peppers from the oven and remove the charred black bits.
• Transfer the roasted peppers to a blender and add salt, pepper, cornstarch, red pepper flakes, sautéed shallot and garlic, and milk. Blend on high speed until creamy. Set aside.
• Heat a large skillet over medium heat.
• Pour the pepper sauce in the skillet to thicken and simmer, about 2-3 minutes. Reduce heat to low and continue simmering.
• Add the spiralized veggies and stir to coat, cooking for 2-3 minutes.
• Add basil and stir, 2-3 minutes.
• Serve with red pepper flakes and basil.
• Enjoy!

SPAGHETTI SQUASH WITH SWEET PEPPERS

Steps:

• Cut squash in half lengthwise; discard seeds. Place squash cut side down in a microwave-safe dish or plate. Microwave, uncovered, on high for 10-12 minutes or until tender. Cool., In a large nonstick skillet, saute the peppers, mushrooms and onion in oil until tender. Add tomatoes and garlic; saute 4-5 minutes longer. Add the broth and salt; simmer, uncovered, for 3-4 minutes., When squash is cool enough to handle, use a fork to separate strands. Place squash on a serving platter or individual plates; top with the pepper mixture. Sprinkle with Parmesan cheese.