Roasted red pepper and tomato with spaghetti squash and fresh herbs
The fresh herbs from my herb garden made this taste so good. I will definitely make it again.
Roasted red pepper and tomato with spaghetti squash and fresh herbs
The fresh herbs from my herb garden made this taste so good. I will definitely make it again.
Cooking Instructions
- 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.
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