If you have been following me, you know I am a spaghetti squash junkie. You shouldn't be surprised to see another spaghetti squash recipe on here. In fact, you might as well get used to it, because there will be more where this came from.
Why do I love thee? Spaghetti squash has a subtly sweet flavor, is easily swappable for noodles, is low in calories, and high in beta-carotene, potassium, and key vitamins.
This past weekend Cody was traveling for work. He is in RV sales, so he is heading straight into busy season. I love roasted peppers, but Cody does not, so while he was gone shakin' his moneymaker, I took full advantage of chowing down on Roasted Red Pepper Spaghetti Squash. I made it Friday night, had it leftover on Saturday, and again for lunch on Sunday. I really think I need to get out more. Drinks, anyone?
Roasted Red Pepper Spaghetti Squash
Ingredients:
3 lb spaghetti squash
2 tablespoons of olive oil
4 garlic cloves, freshly minced
1 cup of roasted red peppers, sliced or diced (I use jarred peppers)
4 cups of fresh spinach
1/2 cup kalamata olives
1/2 cup feta cheese
Directions:
1. Cut spaghetti squash in half length-wise, scoop out seeds and discard. Coat baking sheet
with olive oil cooking spray. Place squash on baking sheet (rind side up) and cook at 375 for
45-60 minutes, or until done. You should be able to take a fork and gently pull
apart the strands.
2. Pull strands from squash, set aside. Heat oil in pan over medium heat. Saute garlic for 5
minutes or until fragrant. Add roasted red peppers and olives to pan, saute for another 5
minutes. Add squash to pan. Gently stir squash into roasted red pepper mix.
3. When squash is warm, add spinach to pan. Keep stirring the spinach into the squash
until it is wilted. Just before serving, gently stir in feta cheese.
Take my ingredient amounts with a grain of salt. They are rough estimates--I am ingredient happy, so I always throw in a little extra of the good stuff. If you like something a lot, add more, if you don't care for something as much, use less. Go with your gut, and make it your own. Cooking should be an adventure.
If you like the sound of this recipe, you may also like Mediterranean Spaghetti Squash or Italian Baked Squashgetti.
By the way, TGIF.
