Hello everybody, it’s John, welcome to our recipe site. Today, we’re going to make a distinctive dish, roasted red pepper and tomato with spaghetti squash and fresh herbs. One of my favorites. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.
Once the red peppers were done roasting in the oven, you can start on the squash. Brush it lightly with olive oil and sprinkle with some Kosher salt and freshly ground black pepper. Incredibly creamy roasted red pepper and tomato soup!
Roasted red pepper and tomato with spaghetti squash and fresh herbs is one of the most well liked of recent trending meals on earth. It’s simple, it’s fast, it tastes delicious. It is enjoyed by millions daily. They’re fine and they look fantastic. Roasted red pepper and tomato with spaghetti squash and fresh herbs is something that I’ve loved my entire life.
To get started with this particular recipe, we have to 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 can achieve that.
The ingredients needed to make Roasted red pepper and tomato with spaghetti squash and fresh herbs:
- Take 1 medium spaghetti squash
- Get 6 small roma tomatoes
- Get 2 medium red bell peppers
- Make ready 1 tbsp fresh oregano
- Make ready 1 tbsp fresh basil
- Get 1/2 tsp garlic salt
- Make ready 1 olive oil
- Get 1 ground black pepper to taste
Salt and freshly ground black pepper. Scatter the garlic among the tomatoes, dress with extra-virgin olive oil to coat and season with salt and pepper. Roast the tomatoes until they burst and skins split and begin to. Tender strands of roasted spaghetti squash are tossed with olive oil, garlic, fresh herbs and toasted pine nuts in this simple yet satisfying dish.
Steps 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.
Toss squash with olive oil, garlic, herbs and pine nuts. Taste and season with salt and pepper. Top with grated parmesan cheese, if using. Tomato and bell pepper soups taunted me most since they contain my very favorite flavors. I can't decide which herbs make the best garnish.
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