About a year ago, I tried making spaghetti squash for the first time. I thought it tasted fantastic. As a matter of fact, how could you go wrong with adding bacon to just about anything anyway. If you love bacon too, click here for that recipe.
This time I am going for a simpler dish. You can substitute the peppers for chopped tomatoes and the spinach for basil, if you prefer. I am just not a huge tomato or basil fan.
1 PP per serving
- 1 medium spaghetti squash
- 2 tablespoons olive oil
- 3/4 cup parmesan cheese
- 3 or 4 toasted garlic slices(click here for recipe)
- 1/4 cup sliced purple onion
- spinach leafs, chopped, about a cup
- 1/2 red pepper, sliced (you can use orange or yellow too)
- sea salt and fresh ground pepper to taste
Preheat oven to 400 degrees.
Pierce the squash with a knife or serving fork in several places and place on center rack of oven in a baking dish for 1 hour. Be sure to pierce it or you will have an incredible explosion in your oven.
Heat the olive oil In a medium-sized pan, on medium high heat.
Add the purple onion and the red pepper and sauté until they soften for about 5 to 7 minutes.. Set aside.
When the squash is ready. Slice it in half. Scoop out seeds and fibrous center strands. Remove stringy flesh by scraping across grain with a large fork.
Combine the sautéed peppers, and onions, add the chopped spinach and the toasted garlic slices. Sprinkle with parmesan and serve.
You won’t feel guilty of you have seconds or thirds of this “pasta” dish.
Four more days until the 4th Annual Food Buzz Fest inSsan Francisco. I am going with Jennifer from Peanut Butter and Peppers and we are staying at the Palace Hotel. Two days of fun, food, and more food. Sarah from UK to California will be joining us for the Tasing Pavilion on Satruday afternoon, where there will be over 50 vendors with food and drink for all the food bloggers to taste.
Look the goblins are all grabbing for more spaghetti squash. Hurry before the goblins eat it all.