Tuesday, May 28, 2019

Vegetarian Caprese Spaghetti Squash Recipe With Roasted Peppers

Happy Tuesday! Has everyone recuperated from the weekend festivities? No? Check out our article, "Party SurvivalGuide," for all of the best tips to help you survive a fun filled summer. We digress. This past weekend, we whipped up this dish that came together very simply, and was gone in a flash. It's delish and packed with nutrients.


Spaghetti Squash
  • 1 spaghetti squash
  • 2 oz. fresh mozzarella, diced
  • 5 fresh basil leaves, thinly sliced

Roasted Peppers
  • 2 roasted red peppers, diced
  • 2 tsp olive oil
  • 2 cloves garlic, minced
  • 1/2 tsp dried oregano
  • 1/4 tsp salt
  • 1/4 tsp ground pepper

  • 2 tbsp lemon juice
  • 2 tbsp olive oil
  • 1/2 tsp  honey
  • 1/8 tsp salt


The Spaghetti Squash:
  1. Preheat the oven to 450 degrees F.
  2. Cut in half and remove seeds.
  3. Brush each side with olive oil and place face done on a baking sheet.
  4. Roasted for about 40 minutes until tender.
  5. Before handling, let the squash rest for 10 minutes.
  6. Using a fork, twist out strands of the spaghetti squash flesh and place in a large bowl.

The Peppers: (they're already roasted, but we like to warm them up and roast 'em again)
  1. Place the peppers in a single layer on the prepared baking sheet.
  2. Drizzle the peppers with the olive oil, and sprinkle them with garlic, oregano, salt and pepper.
  3. Roast until the peppers are slightly shriveled -- about 5 minutes. Dice the peppers and set aside.

The Sauce:
  1. In a small bowl, whisk together the lemon juice, olive oil, honey and salt.

Add the roasted tomatoes, mozzarella, basil and dressing to spaghetti squash. Toss gently to combine. Serve. If you're in the mood for fish or chicken, the recipe easily suits shrimp or grilled chicken, as well as easily subbing tomatoes for roasted peppers. Good Eating To You!

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