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Spaghetti Squash Pepper Saute |
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I cook all the time with bell peppers – in eggs, sautéed with onions and stuffed into a pita, in soups – and they are always great with green chiles mixed in. But I don’t make spaghetti squash that often. I happened to get a spaghetti squash, so I figured I’d combine some of my favorite flavors into a healthy vegetable dish. This one was a no-brainer – I knew it would be really good and it was. Plus it’s really pretty. I’ll make this over and over.
The addition of basil pesto and green chiles is where most of the flavor comes from – that’s a no-fail combination. This is pretty basic, so feel free to experiment – add mushrooms, olives, whatever. Hope you enjoy it!
Here is the link to print.
Ingredients
- 1 spaghetti squash
- olive oil
- 1½ cups sliced red onion (about 1 medium)
- 1 red bell pepper
- 1 green bell pepper
- 1 orange bell pepper
- 3 large cloves garlic, cut in slivers
- 3 tbsp 505 Southwestern green chile
- 3 tbsp basil pesto
- salt & pepper to taste
Instructions
- Preheat oven to 350 degrees. Cut spaghetti squash lengthwise and scoop out seeds. Brush the inner flesh with olive oil. Bake in oven 45 minutes or until it shreds with a fork easily.
- In the meantime, slice bell peppers into 2-inch strips.
In a large nonstick skillet, heat 2 tbsp olive oil. Sauté onions and bell peppers over medium heat until soft, then add garlic and cook another 2 minutes.
- Stir in the pesto and green chiles and mix well. Set aside until the squash has finished cooking.
- When squash is done, take it out of the oven and shred into "spaghetti" with a fork. Stir in with the sautéed pepper mixture and add salt & pepper to taste (about ¼ tsp each).
- If needed, heat thoroughly in skillet or microwave and serve.
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Anita
303-316-8002
anita@denvergreenchili.com
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