- 1 spaghetti squash
- 6 plum or roma tomatoes, halved
- 2 bell peppers (I used yellow), halved and seeded
- 4 cloves garlic, minced
- 1/2 teaspoon dry oregano
- 1/2 teaspoon dry basil
- 1/4 teaspoon salt
- fresh ground black pepper
- 1/2 cup shredded parmesan cheese
- 1 teaspoon olive oil
Preheat the oven to 350F. Pierce with squash with a sharp knife, and place in the oven on a cookie sheet. Bake for 1.5 hours, then remove from oven and allow to cool. While the squash is cooling, bump the oven temperature to 400F. Slice the tomatoes and peppers in half and spread out on the cookie sheet you used for the squash. Drizzle with olive oil or use an olive oil sprayer. Sprinkle with minced garlic, oregano, basil, salt and pepper. Roast the tomatoes and peppers in the oven for about 25 minutes.Remove from oven.
Cut the squash in half lengthwise – be careful, it’s probably still pretty hot! Scrape out the seeds with a spoon; discard. Using a fork, scrape the flesh out of the squash. It will be stringy, like noodles. Place the squash in a large bowl and hang on to the shell for serving. On a large cutting board, chop the peppers and tomatoes into bite sized pieces. You’ll want a sharp knife for this! Scrape the tomatoes, peppers and their juices into the bowl with the squash. Toss well to combine. If desired, serve in the hollowed out shell of the squash and sprinkle with parmesan. Season with salt and pepper, to taste.
from Shrinking Kitchen