Roasted Spaghetti Squash With Tri-Colored Bell Pep
- 1 each red, yellow, orange bell peppers
- 1 T Basil, chiffonade
- 1 T Butter
- 3 T Olive Oil
- 1 Pint Grape tomatoes, halved
- Salt & Pepper
- Parmesan Cheese (optional), grated
- 1) Split the spaghetti squash in half lengthwise. Use a spoon to remove all the seeds. Rub the squash with 2 T olive oil, salt and pepper. In a 400 F oven, roast the spaghetti squash, cut side down for 35 minutes.
- 2) Roast the bell peppers under the broiler or using the flame of a gas stove. Rotate the peppers until all sides have blackened and burned. Place the peppers in a pan and cover with foil or plastic wrap for 15 minutes. This covering will allow the peppers to steam and the skin will be easy to peel. Remove the peel using a dishtowel or your hands (be careful, the flesh of the peppers will be hot!). Remove the seeds and dice the peppers into 1/2" by 1/2" pieces. Do not wash the peppers as you will be washing away most of the flavor!
- 3)tsing a fork, scrape lengthwise down the cut side of the spaghetti squash. You will see spaghetti-like strands forming; move them to an oven-proof container. Continue scraping until you have removed all the strands. Incorporate the butter and 1 T olive oil.
- 4)tdd the peppers, tomatoes and basil to the squash, season with salt and pepper. Add some fresh Parmesan Cheese if desired. Return to the oven for 10-15 minutes at 300.
- 5)temove from oven and serve.
red, t, t, olive oil, grape tomatoes, salt, parmesan cheese
Taken from www.epicurious.com/recipes/member/views/roasted-spaghetti-squash-with-tri-colored-bell-pep-1202600 (may not work)