Spaghetti Squash with Roasted Red Pepper Sauce

Drum roll please…

Maybe little louder. Thank You! Thank you! 

 
Because guess what – its my Meatless Monday Anniversary!!!! It’s been a wonderful journey trying to cut down on meat consumption and eat vegetarian meals at least once a week, if not more. I feel so much more open minded about vegetables. Who knew roasted brussels sprouts was my long lost love..I am starting to feel the same way about beets too. I’ve always thought beets were some earthy flavor vegetable that I would never ever eat but I absolutely love it in my juice and I have been thinking about roasting it and incorporating into a cake recipe soon. 

I feel lot more creative and confident when it comes to cooking vegetables and I have been learning to make dishes healthy & flavorful like creamy butternut squash soup, couscous stuffed bell peppers & black bean quinoa patties. Its been a great adventure although there are days when I am clueless and end up making my all time favorite chickpea curry or aloo tama bodi (bambooshoots with black eyed peas soup).
Not going to lie, I do (sometimes) have unusual meat cravings on Mondays – its probably all in my head but I get by with tofu or mushroom and it works out just fine. Overall, its been amazing and I am proud to continue this Meatless Monday for as long as I can. I hope to  incorporate more vegetables in my daily meals, explore new vegetables, and try unique recipes in the future. Talking about new and unique vegetables – I finally tried spaghetti squash (so late getting on spaghetti squash band wagon but I made it) and I am so glad I did – its absolutely delicious, filling, and makes a great low- carbohydrate meal option!

I was pretty amazed to see how the squash (after cooked) looked like spaghetti.. If you are new to spaghetti squash and unsure about how to cook it – refer to this article. It has lots of helpful cutting and cooking tips.  

Try it cooked/roasted with simple marinara sauce or make a simple roasted red pepper sauce (recipe below) and treat yourself to a fancy, delicious meal. Although the spaghetti squash did not taste like pasta, by itself it had pretty bland flavor. The texture was also different compared to spaghetti – it was more crisp and firm (note: this is coming from a pasta lover) but if you want low carbohydrate option – this is a great one to try. I was very satisfied with it, did  not feel heavy  like I normally do after eating pasta/spaghetti but I was pretty full. The sauce was pretty light too and it paired perfectly with the spaghetti squash! 

Ingredients
1 spaghetti squash (yields about 4-5 cups spaghetti)
2-3 red bell pepper
2 tablespoon olive oil
3-4 garlic cloves
1 teaspoon butter/ oil or cooking spray
1/2 cup water
salt,pepper- to taste
fresh basil, chopped
shredded cheese (I used skim mozzarella)

Directions
-Rub bell peppers and garlic with olive oil and broil for 15-20 minutes or until the outer skin of red pepper looks slightly burnt. Remove it from the oven and allow it to cool 
-Turn the oven temperature to 375F 
-Cut spaghetti squash length-wise, scoop out the seeds/strands (step by step directions
-Fill a baking dish with about 1/2 water and place squash facing down and allow it to cook for 30-35 minutes or until the inside is soft 
-In the meanwhile, remove the skin of bell pepper and put it in blender along with garlic, salt and pepper and blend into a smooth sauce (yields about 2-3 cups)
- When the squash is cooked, use a fork to scoop the flesh(strands should come out like spaghetti)
-In a pan, heat butter/olive oil and sautee spaghetti squash for few minutes and pour red pepper sauce. Sprinkle some cheese and chopped basil.

Nutrition Facts: 1 cup of cooked spaghetti squash has only 42 calories, 10 grams carbohydrates and 2 grams of fiber. 

Comments

  1. says

    I’m all for incorporating more veggies in our diets! :) Your spaghetti squash dish looks super yummy! I remember the first time I roasted spaghetti squash, it was like a revelation. Now, I can’t get enough of it!

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