Spaghetti Squash With Pepper Sauce

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Servings: 4 Difficulty: Advanced
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Italian-style savory and satisfying main that brings home-style flavor to your table
Spaghetti Squash With Pepper Sauce (4.5 Pts recipe image

This Italian main features Squash (about 3 lbs.) — halved lengthwise, Teaspoon. olive oil, Onion — cubed, Garlic — peeled and minced, Lb. red bell peppers — cubed. It delivers rich, cheesy flavor, hearty, protein-packed satisfaction. Great for weeknight dinners or when you want something satisfying for the whole family. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.

Spaghetti Squash With Pepper Sauce (4.5 Pts recipe image
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Spaghetti Squash With Pepper Sauce

Author: chefs-mate Cooking Method: , , , Cuisine: Courses:
Difficulty: Advanced
Servings: 4 Calories: 307.0

Description

This Italian main features Squash (about 3 lbs.) -- halved lengthwise, Teaspoon. olive oil, Onion -- cubed, Garlic -- peeled and minced, Lb. red bell peppers -- cubed. It delivers rich, cheesy flavor, hearty, protein-packed satisfaction. Great for weeknight dinners or when you want something satisfying for the whole family. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.

Ingredients

Directions

  1. Preheat oven to 375*.
  2. Place spaghetti squash, cut side down, in a 9x13 inch baking pan.
  3. Add 1/2 inch water; cover the pan.
  4. Bake in preheated oven 45 minutes or until tender.
  5. Meanwhile, heat oil in large nonstick skillet.
  6. Add onion and garlic; saute 5 minutes.
  7. Add the pepper cubes; saute 5 minutes.
  8. Add chicken brtoh, and spices.
  9. Bring to boil, lower heat and simmer 10 minutes or until peppers are tender.
  10. Transfer the mixture to a food processor; cover and process until mixture forms chunky sauce.
  11. Return to skillet; keep warm over low heat.
  12. Discard seeds and fiber from the squash.
  13. Fluff the spaghetti-like strands with a form and divide among four heated plates.
  14. Spoon sauce over each portion and top with mozzarella and ricotta.
  15. sodium 121 mg, potassium 885 mg, fiber

Nutrition Facts

Servings 4

Amount Per Serving
Calories 307.0kcal
% Daily Value *
Total Fat 17.3g27%
Saturated Fat 8.2g41%
Cholesterol 64.8mg22%
Sodium 243.1mg11%
Total Carbohydrate 18.1g7%
Dietary Fiber 3.8g16%
Sugars 6.6g
Protein 20.7g42%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: about, baking, basil, bell, blending, boiling, broth, cheese, chicken, cubed, flakes, garlic, halved, italian, lbs, lengthwise, main, minced, mozzarella, oil
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