Spaghetti squash with julienned peppers
This easy and wintry spaghetti squash dish is a great substitute for heavy pasta dishes – and just as tasty and so much more nutritious.
This light and fabulous dish was inspired by a similar item I ordered at a New York restaurant called Pescada. I stopped there on my way to the airport after a long and exhausting trip, and based on fellow foodie recommendations, expected a real treat. They didn’t disappoint.
The server who took my order was Israeli, and while I waited for my food, he told me all about his wife’s fabulous cooking and the various dishes she prepares. Pescada’s Chef Lior is also Israeli, and he created some mouth-watering dishes at their vegetarian location before moving to their meat-centered location, Pescada Carne.
I left Israel decades ago, but I love meeting fellow Israelis – especially those entrenched in the food scene. I’m constantly being inspired by the way they play around with nature’s best to create awesome, tasty and nourishing food.
- 1 spaghetti squash
- 1 jar marinara sauce
- 3 bell peppers – red, green and orange
- 1 medium onion
- Olive oil
- Salt and red chili pepper, to taste
Preheat oven to 400. Line two baking sheets with parchment paper.
Wash and dry squash, and pierce several times with a sharp knife to create air holes.
Place on baking sheet and bake for 30-45 minutes, or until shell softens.
Slice onions and peppers very thin, and toss with olive oil, salt and chili pepper. Spread out onto second baking sheet and roast for 20 minutes, stirring to roast evenly after 10 minutes.
Remove peppers and onions from oven.
When squash is soft, slice in half, remove seeds, and scrape out flesh. Transfer to serving bowl.
Pour marinara over squash, and top with roasted peppers and onions. Serve hot.
Related Topics: Vegetarian