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Spaghetti Squash w/ Basil & Red Peppers




Source of Recipe


Chef at World Wide Recipes


List of Ingredients




1 spaghetti squash, about 2 lbs
3 Tbsp extra-virgin olive oil or butter
2 medium red bell peppers, cored,seeded, and thinly sliced
Salt and freshly ground pepper to taste
1/3 cup fresh basil leaves, very thinly sliced
1/4 cup toasted pine nuts


Recipe



Prick the squash four or five times with the tip of a knife to prevent
it from bursting and bake in a 350°F oven until soft to the
touch, 45 minutes to 1 hour. Slice the squash in half immediately to
stop the cooking and separate the strands of flesh by "combing" them
with a fork, scooping them out until only the skin remains. Heat the
oil in a skillet over moderate heat and saute the peppers until
slightly tender, about 3 minutes. Combine the squash, peppers, salt,
and pepper in a bowl and toss to mix well. Sprinkle with basil
chiffonade and top with toasted pine nuts. Serves 4 to 6.