Baked Spaghetti Squash with Creamy Roasted Red Pepper Sauce
Ingredients
The spaghetti squash
-
1
medium
spaghetti squash
-
2
tablespoons
extra-virgin olive oil
-
to taste
salt
-
to taste
pepper
The creamy roasted red pepper sauce
-
2
medium
red bell peppers
-
1
tablespoon
olive oil
-
1
small
onion, chopped
-
2
cloves
garlic, minced
-
1
15 oz.
can diced tomatoes
-
½
teaspoon
dried oregano
-
a dash
red pepper flakes
-
½
cup
fresh basil, coarsely chopped
-
to taste
salt
-
to taste
black pepper
-
¼
cup
plain Greek yogurt
Instructions
- Preheat the oven to 400°F.
- Brush the cut sides of the squash with olive oil and sprinkle with salt and pepper.
- Place the squash cut side down on a baking sheet and bake until tender, about 45 minutes.
- While the squash is baking, roast the red bell peppers until the skins are blackened, then place them in a paper bag to sweat.
- Peel the charred skins from the peppers, remove the seeds, and chop them.
- In a saucepan, heat olive oil and sauté the onion until softened, then add garlic and cook for another 2 minutes.
- Add the chopped peppers, diced tomatoes, oregano, red pepper flakes, basil, salt, and pepper to the pan, and simmer for 10 minutes.
- Stir in the Greek yogurt and purée the sauce until smooth with some texture remaining.
- Once the squash is done, let it cool slightly, then scrape the flesh into strands with a fork.
- Serve the spaghetti squash topped with the creamy roasted red pepper sauce.
Nutrition Facts (estimated)
Servings
4
Calories
250
Total fat
12g
Total carbohydrates
30g
Total protein
8g
Sodium
300mg
Cholesterol
5mg
You might also like