Recipe: Yummy Roasted red pepper and tomato with spaghetti squash and fresh herbs

Roasted red pepper and tomato with spaghetti squash and fresh herbs. Great recipe for Roasted red pepper and tomato with spaghetti squash and fresh herbs. The fresh herbs from my herb garden made this taste so good. Crush the tomatoes with your hand or mortar and mix with the garlic, butter, anchovy, red pepper flakes.

Note: If the spaghetti squash is still too hot to handle comfortably, use a tea towel or oven mitt to hold it in place or let it cool for a few more minutes. Top spaghetti squash with roasted tomato and onion mixture and drizzle with your white wine pan sauce. Vodka sauce is basically a traditional tomato based pasta sauce with a splash of vodka and heavy cream. You can cook Roasted red pepper and tomato with spaghetti squash and fresh herbs using 8 ingredients and 11 steps. Here is how you cook it.

Ingredients of Roasted red pepper and tomato with spaghetti squash and fresh herbs

1. You need 1 medium of spaghetti squash.
2. You need 6 small of roma tomatoes.
3. You need 2 medium of red bell peppers.
4. Prepare 1 tbsp of fresh oregano.
5. You need 1 tbsp of fresh basil.
6. You need 1/2 tsp of garlic salt.
7. It's 1 of olive oil.
8. You need 1 of ground black pepper to taste.

Some recipes add roasted red peppers and/or crushed red pepper. Just like most tomato sauce recipes, adding a bit of alcohol enhances the flavor of the tomatoes. Using fork, scrape strands into bowl; stir in half each of the salt and pepper. Spaghetti squash stuffed with a slightly spicy, roasted garlic tomato sauce, basil pesto, and fresh herbs.

Roasted red pepper and tomato with spaghetti squash and fresh herbs step by step

1. Preheat oven to 375°F.
2. Chop the tomatoes and bell peppers and spread on a baking sheet in a single layer..
3. Drizzle with olive oil..
4. Finely chop the basil and oregano and sprinkle on peppers and tomatoes..
5. Sprinkle the garlic salt and the ground black pepper on the veggies..
6. Roast in the oven for 30 minutes..
7. While the veggies are baking cut the spaghetti squash in half lengthwise, scoop out the seeds, and prick the skin a few times with a fork..
8. Put one half of the squash in a microwave safe dish cut side up. Pour a little water in the cavity of the bottom half of the squash then put the other half of the squash back on top of the bottom peice..
9. Cook in the microwave for 10 - 15 minutes until the squash is tender..
10. Very carefully remove the stringy flesh from the squash with a fork and put it into a bowl. It will be hot so use a pot holder..
11. Pour the roasted veggies into the bowl with the squash and mix well..

All baked together until the squash is tender, the cheese melty, and all is perfect. This is a deliciously easy, healthier way to enjoy the classic flavors of a cheesy tomato pasta. Baked Spaghetti Squash - Learn how to bake spaghetti squash, and make a simple creamy roasted red pepper sauce that takes baked spaghetti squash from a simple side dish to worthy main dish! We were out on a walk and noticed our neighbors had a huge pile of spaghetti squash in their front yard with a big free sign. In a large nonstick skillet, saute the peppers, mushrooms and onion in oil until tender.