Spaghetti Squash w/Basil + Red Peppers
Source of Recipe
wwr
Spaghetti Squash w/Basil + Red Peppers
1 spaghetti squash, about 2 pounds (900 g)
3 Tbsp (45 ml) extra-virgin olive oil or butter
2 medium red bell peppers (capsicum), cored,
seeded, and thinly sliced
Salt and freshly ground pepper to taste
1/3 cup (80 ml) fresh basil leaves, very thinly
sliced (chiffonade)
1/4 cup (60 ml) toasted pine nuts (pignoli)
Prick the squash four or five times with the tip of
a knife to preventit from bursting and bake in a
350 degrees F. (180C) 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.
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