low Carb Delish!
Spaghetti Squash with Basil and Roasted Red Pepper
1 large spaghetti squash
2 red bell peppers
2 tablespoons olive oil
1 onion, chopped finely
¼ cup white wine or white balsamic vinegar
2-3 garlic cloves, minced
1 zucchini, thinly sliced
8 ounces mushrooms, sliced
2 tablespoons fresh basil, chiffinade
Salt and pepper to taste
Preheat oven to 400. Line a sheet tray with parchment paper.
Cut spaghetti squash and bell peppers in half lengthwise. Place cut side down on sheet tray.
Roast at 400 for 25-30 minutes. Remove bell pepper from oven and put on a plate to cool. Then remove the charred skin.
Continue to cook the squash for another 5-10 minutes or until a fork easily pierces the skin. Cool to handle. With a fork, pull out the squash gently in strands and set aside.
Heat olive oil in pan over medium heat. Add onions, sautéing until translucent. Add wine or vinegar, simmer until liquid is reduced by half.
Add garlic, zucchini and mushrooms. Stir and cook until vegetables are tender.
Add bell peppers, basil, salt and pepper. Stir in spaghetti squash.
Allium free: Substitute 1 fennel bulb, thinly sliced, for onion and garlic.
Make it cheesy: Grate Parmesan on top.
Be saucy: Use any sauce that you would use on pasta on spaghetti squash—such as pesto or ground beef.
A la Lasagna: Follow your favorite recipe, using Spaghetti Squash instead of lasagna noodles. Reheat in oven for leftovers as the spaghetti squash retains moisture.