0 Sauteed Spaghetti Squash with Roasted Peppers

I posted this recipe a while back, but I have pictures this week ;)

1 spaghetti squash, halved and seeds scooped out

1 jar roasted red peppers, drained (or do them yourself like me!)

4 cloves garlic, crushed

2 tbs Italian herbs

olive oil

butter

Start by carefully splitting the squash from stem to stern - be really, really careful, 'cause it's rolly, and if you have a crazy big knife like I do, it could get a little dicey.  (ha!  kitchen humor....)  I lop off the stem, because it tends to get in the way at the most inopportune time whilst splitting.

Voila!

With a large spoon scrape out all the seeds.

Salt and pepper the squash, and pour in some olive oil.  I also butter the baking sheet.

Roast the spaghetti squash cut-side down on 400 for 35 minutes.  When they come out, flip them up so that they can cool completely.

See how the edges get all brown and crispy-like?  SOO good.

Let cool and shred gently with a fork. 

In a hot pan add a couple tbs butter and olive oil, sautee the garlic, then add the peppers and let them cook off some of the excess liquid.  Add in squash, and toss around gently.  Add herbs, and salt and pepper to taste.

Toss with some parm if you want, and enjoy a big plateful!