Include in Print View:

Spaghetti Squash With Pepper Sauce

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.
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
  • 1 spaghetti Squash (about 3 lbs.) -- halved lengthwise
  • Teaspoon. olive oil
  • 1 large Onion -- cubed
  • 2 cloves Garlic -- peeled and minced
  • Lb. red bell peppers -- cubed
  • 1/2 c. unsalted chicken broth
  • 1/2 teaspoon. oregano
  • 1/2 teaspoon. basil
  • 1/8 teaspoon. red pepper flakes (optional)
  • 1/2 c. shredded part-skim mozzarella cheese
  • 1/2 c. part-skim ricotta cheese
Directions
  1. 1
    Preheat oven to 375*.
  2. 2
    Place spaghetti squash, cut side down, in a 9x13 inch baking pan.
  3. 3
    Add 1/2 inch water; cover the pan.
  4. 4
    Bake in preheated oven 45 minutes or until tender.
  5. 5
    Meanwhile, heat oil in large nonstick skillet.
  6. 6
    Add onion and garlic; saute 5 minutes.
  7. 7
    Add the pepper cubes; saute 5 minutes.
  8. 8
    Add chicken brtoh, and spices.
  9. 9
    Bring to boil, lower heat and simmer 10 minutes or until peppers are tender.
  10. 10
    Transfer the mixture to a food processor; cover and process until mixture forms chunky sauce.
  11. 11
    Return to skillet; keep warm over low heat.
  12. 12
    Discard seeds and fiber from the squash.
  13. 13
    Fluff the spaghetti-like strands with a form and divide among four heated plates.
  14. 14
    Spoon sauce over each portion and top with mozzarella and ricotta.
  15. 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
Read it online: https://www.chefs-mate.com/recipe/spaghetti-squash-with-pepper-sauce-4-5-pts/