Roasted red pepper and tomato with spaghetti squash and fresh herbs

Name: Roasted red pepper and tomato with spaghetti squash and fresh herbs
Total time: 2700 s
Cuisine: American
Ingredients: 1 medium spaghetti squash; 6 small roma tomatoes; 2 medium red bell peppers; 1 tbsp fresh oregano; 1 tbsp fresh basil; 1/2 tsp garlic salt; 1 olive oil; 1 ground black pepper to taste

nikihamm01 @cook_3691946

The fresh herbs from my herb garden made this taste so good. I will definitely make it again.

nikihamm01 @cook_3691946

The fresh herbs from my herb garden made this taste so good. I will definitely make it again.

Saved

Ingredients

45 mins

1 mediumspaghetti squash
6 smallroma tomatoes
2 mediumred bell peppers
1 tbspfresh oregano
1 tbspfresh basil
1/2 tspgarlic salt
1olive oil
1ground black pepper to taste

Saved

Steps

45 mins

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.