Hi, I am Joana. Today, I’m gonna show you how to make roasted red pepper and tomato with spaghetti squash and fresh herbs recipe. Never skip a recipe of the day again. Here are our most recent easy family recipes to try. Nowadays, I’m gonna make it a bit more unique. This will be really delicious. Not to mention, it’s super satisfying.
Roasted red pepper and tomato with spaghetti squash and fresh herbs Recipe
Roasted red pepper and tomato with spaghetti squash and fresh herbs is one of the most popular of recent trending meals in the world. It is simple, it is fast, it tastes delicious. It is appreciated by millions daily. They’re fine and they look wonderful. Roasted red pepper and tomato with spaghetti squash and fresh herbs is something that I’ve loved my whole life.
To bewith this recipe, we must first prepare a few components. 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 that.
The ingredients needed to make Roasted red pepper and tomato with spaghetti squash and fresh herbs:
- Take 1 medium spaghetti squash
- Make ready 6 small roma tomatoes
- Take 2 medium red bell peppers
- Make ready 1 tbsp fresh oregano
- Make ready 1 tbsp fresh basil
- Make ready 1/2 tsp garlic salt
- Get 1 olive oil
- Make ready 1 ground black pepper to taste
Instructions to make Roasted red pepper and tomato with spaghetti squash and fresh herbs:
- Preheat oven to 375°F
- Chop the tomatoes and bell peppers and spread on a baking sheet in a single layer.
- Drizzle with olive oil.
- Finely chop the basil and oregano and sprinkle on peppers and tomatoes.
- Sprinkle the garlic salt and the ground black pepper on the veggies.
- Roast in the oven for 30 minutes.
- 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.
- 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.
- Cook in the microwave for 10 - 15 minutes until the squash is tender.
- 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.
- Pour the roasted veggies into the bowl with the squash and mix well.
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