Recipe: Appetizing Roasted red pepper and tomato with spaghetti squash and fresh herbs

Roasted red pepper and tomato with spaghetti squash and fresh herbs. 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. We roasted the peppers on our Thermador gas range, but you can also roast them under the broiler or on the grill.

Roasted peppers, tomatoes, sauteed aromatics and seasonings are cooked in chicken broth, strained, pureed, and thickened with a roux to create this creamy Used canned diced tomatoes as well as a huge jar of roasted red peppers. Added some heavy whipping cream topped with sprigs of fresh basil. I roast the tomatoes and red pepper to help deepen their natural flavors. You can cook Roasted red pepper and tomato with spaghetti squash and fresh herbs using 8 ingredients and 11 steps. Here is how you achieve that.

Ingredients of Roasted red pepper and tomato with spaghetti squash and fresh herbs

1. You need 1 medium of spaghetti squash.
2. You need 6 small of roma tomatoes.
3. Prepare 2 medium of red bell peppers.
4. You need 1 tbsp of fresh oregano.
5. Prepare 1 tbsp of fresh basil.
6. Prepare 1/2 tsp of garlic salt.
7. It's 1 of olive oil.
8. You need 1 of ground black pepper to taste.

And I'm not shy about sprinkling ALL THE HERBS on top. Red Kuri Squash and Fennel Soup with Savory Granola. Roasted red pepper anything makes me giddy, but combined with tomatoes, fresh herbs and. Cook spaghetti according to package directions.

Roasted red pepper and tomato with spaghetti squash and fresh herbs instructions

1. Preheat oven to 375°F.
2. Chop the tomatoes and bell peppers and spread on a baking sheet in a single layer..
3. Drizzle with olive oil..
4. Finely chop the basil and oregano and sprinkle on peppers and tomatoes..
5. Sprinkle the garlic salt and the ground black pepper on the veggies..
6. Roast in the oven for 30 minutes..
7. 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..
8. 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..
9. Cook in the microwave for 10 - 15 minutes until the squash is tender..
10. 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..
11. Pour the roasted veggies into the bowl with the squash and mix well..

Meanwhile, in a food processor, combine the peppers, tomatoes, vinegar, garlic, salt and pepper. The sauce is light and very tasty. 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.