1 small Spaghetti squash.
1 cup red bell peppers
1 cup diced tomatoes
½ cup fresh basil chopped
2 garlic cloves minced
1 tsp dried oregano
¼ tsp red pepper flakes
½ cup green onion diced
2 tsp olive oil
Salt & Pepper to taste
2 tbsp amazing mayo
Instructions: Preheat oven to 400 degrees.
Cut squash in half lengthwise and scrape out the seeds.
Place squash halves face down on baking sheet and roast for 25 minutes.
Remove from oven and let cool.
While squash cools roast peppers under a broiler or on a grill, roast 10 – 12 minutes or until pepper skins are charred and black.
Place peppers in a paper bag or cover on a plate to let peppers sweat.
Peel skin from peppers and remove any seeds and membranes.
Chop up peppers and set aside.
In a large saucepan heat the olive oil over medium heat adding in the onion and sauté until soft.
Add in garlic and cook for a few minutes and then add in red peppers, tomatoes, oregano, red pepper flakes, fresh basil and season with salt and pepper.
Simmer over low heat for 15 minutes.
Stir in the amazing mayo and stir until mixed through.
Let the sauce cool a bit and puree using an immersion blender or blender.
Puree until smooth.
Return to saucepan to reheat. Scrape squash with fork to remove flesh into a bowl. Measure desired amount of squash on to plate and top with roasted red pepper sauce.
RECIPE YIELDS: 3 servings of red pepper sauce, each serving contains 1 cup of vegetables and less than 1 serving of sweetener.
Tip: Spaghetti Squash is 5.5 ounces per cup
Tip: Substitute Greek Yogurt or Cream Cheese for amazing mayo in maintenance.
Tip: Substitute additional cup of red peppers in place of tomatoes.
Dea's Recipe Creation