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Roasted Spaghetti Squash with Red Pepper-Tomato Sauce


  • Yield: serves 4

Ingredients

Scale
  • 1 medium spaghetti squash
  • 3 large or 4 small red bell peppers
  • 3 tablespoons olive oil
  • 1 large red onion, chopped
  • 3 cloves garlic, minced
  • 128 oz. can diced tomatoes
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 1 or 2 tablespoon(s) sherry vinegar
  • Pinch of red pepper flakes
  • Kosher salt
  • Freshly ground black pepper
  • Fresh basil, for garnish (optional)

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.