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Spaghetti Squash with Tomatoes and Peppers picture

Spaghetti Squash with Tomatoes and Peppers

This is one of my favorite spaghetti squash recipes. It is not only an excellent, tasty vegetarian meal, it’s also a gluten free recipe and a super healthy dinner. Learn how to cook spaghetti squash - it's a great alternative to pasta.

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3

Ingredients

  • 1 large spaghetti squash (about 3 pounds total)
  • 2 tablespoons extra virgin olive oil
  • 1 red onion, thinly sliced
  • 1 1/2 pounds cherry tomatoes
  • 2 bell peppers (yellow, red or orange), core and seeds removed and sliced in thin strips
  • 1 jalapeno (optional), seeds removed and thinly sliced
  • pinch red pepper flakes
  • 1/2 cup dry white wine (e.g., sauvignon blanc)
  • 2 tablespoons thinly sliced fresh basil leaves

Serves 4 to 6 as a main

  1. Preheat the oven to 375F.
  2. Cut the spaghetti squash in half lengthwise, and then place it flesh side down on a lightly oiled baking tray.
  3. Roast the squash in the oven until you can easily pierce the shell, about 30 to 35 minutes.
  4. While the squash roasts, heat the olive oil in a large skillet over medium heat. Add the onion, tomatoes, bell peppers, jalapeno (if using) and red pepper flakes. Stir to combine all ingredients. Add 1/2 teaspoon salt and 1/4 teaspoon pepper.
  5. Reduce the heat to medium / low and cook for 20 minutes, stirring occasionally. When the cherry tomatoes are soft, use the back of a wooden spoon or spatula to press them open and release their juices. (Careful - they squirt!)
  6. Add the white wine to the vegetables and raise the heat to medium. Cook until the wine has mostly evaporated. Taste and add more salt and pepper as desired. Stir in the fresh basil and set aside until ready to serve.
  7. When the squash is soft, remove from oven. Use a fork and scrape the squash crosswise to pull strands from the skin. Portion the squash onto serving plates and top with the tomato / pepper mixture. Serve hot.