Spaghetti squash, roasted peppers, cheese
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3½ | pounds | Spaghetti squash; cooked |
| 2 | tablespoons | Unsalted butter |
| ¼ | cup | Chopped onion |
| 3 | Cloves garlic; minced | |
| 7 | ounces | Roasted peppers |
| Oregano | ||
| Basil | ||
| Salt | ||
| 2 | cups | Shredded Monterey jack cheese |
| ¼ | cup | Black olives |
Directions
Cook squash as usual. Twist out long strands of flesh from spaghetti squash and set aside. In skillet, saute onion and garlic in butter. Stir in basil, oregano and salt. Add roasted peppers. Stir until well mixed. Add squash strands and saute until hot. Serve, warm, topped with cheese and black olives.
Recipe by: In a Flash by Curtis Aikens 1996 (c) TV Food Network Posted to JEWISH-FOOD digest by Nancy Berry <nlberry@...> on Apr 30, 1998
Related recipes
- Cheesy spaghetti squash
- Herbed spaghetti squash with mozzarella
- Italian-style spaghetti squash
- Orange spaghetti squash
- Peppers and squash
- Roasted delicata squash with garlic, cheese & toasted nut st
- Roasted spaghetti squash
- Spaghetti squash
- Spaghetti squash - preparation
- Spaghetti squash bake
- Spaghetti squash casserole
- Spaghetti squash primavera
- Spaghetti squash verde
- Spaghetti squash with cheese
- Spaghetti squash with cherry tomatoes and ricotta
- Spaghetti squash with eggplant
- Spaghetti squash with sauce
- Spaghetti squash with tomatoes
- Spaghetti squash with tomatoes, basil, and parmesan
- Stuffed spaghetti squash