Roasted red pepper and tomato with spaghetti squash and fresh herbs – a delicious recipe with roma tomatoes, red bell peppers, oregano, fresh basil, garlic, olive oil. Easy to follow and perfect for any occasion.
Serves 4
Pasta & Noodles
Servings:persons
1
Preheat oven to 375F
2
Chop the tomatoes and bell peppers and spread on a baking sheet in a single layer.
3
Drizzle with olive oil.
4
Finely chop the basil and oregano and sprinkle on peppers and tomatoes.
5
Sprinkle the garlic salt and the ground black pepper on the veggies.
6
Roast in the oven for 30 minutes.
7
While the veggies are baking cut the spaghetti squash in half lengthwise, scoop out the seeds, and prick the skin a few times with a fork.
8
Put one half of the squash in a microwave safe dish cut side up.
9
Pour a little water in the cavity of the bottom half of the squash then put the other half of the squash back on top of the bottom peice.
10
Cook in the microwave for 10 - 15 minutes until the squash is tender.
11
Very carefully remove the stringy flesh from the squash with a fork and put it into a bowl.
12
It will be hot so use a pot holder.
13
Pour the roasted veggies into the bowl with the squash and mix well.
269
kcal
Calories
25
g
Fat
10
g
Carbs
2
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1 medium spaghetti squash, 6 small roma tomatoes, 2 medium red bell peppers, 1 tbsp fresh oregano, and more.
Yes, Roasted red pepper and tomato with spaghetti squash and fresh herbs falls under the Pasta & Noodles category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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