Spaghetti Squash with Basil and Red Peppers Recipe

Yet another great recipe for this super-food, also featuring pine nuts.

How To Make Spaghetti Squash with Basil and Red Peppers

A healthy spaghetti made from squash and seasoned with simple ingredients.

  • 1 spaghetti squash (about 2 lbs.)
  • 3 tbsp olive oil (or butter)
  • 2 red bell peppers (capsicum, cored, seeded, and thinly sliced)
  • salt and ground pepper (to taste)
  • ⅓ cup basil leaves (very thinly sliced (chiffonade))
  • ¼ cup pine nuts (pignoli)
  1. Prick the squash four or five times with the tip of a knife to prevent it from bursting and bake in a 350 degrees F (180 degrees C) oven until soft to the touch, 45 minutes to 1 hour.

  2. Slice the squash in half immediately to stop the cooking and separate the strands of flesh by “combing”
  3. them with a fork, scooping them out until only the skin remains.
  4. Heat the oil in a skillet over moderate heat and sauté the peppers until slightly tender, about 3 minutes.
  5. Combine the squash, peppers, salt, and pepper in a bowl and toss to mix well.
  6. Sprinkle with basil chiffonade and top with toasted pine nuts. Serves 4 to 6.

How To Make Spaghetti Squash with Basil and Red Peppers

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A healthy spaghetti made from squash and seasoned with simple ingredients.

Preparation: 15 mins
Cooking: 35 mins
Total: 50 mins
Serves:

Ingredients

  • 1 spaghetti squash about 2 lbs.
  • 3 tbsp olive oil or butter
  • 2 red bell peppers capsicum, cored, seeded, and thinly sliced
  • salt and ground pepper to taste
  • cup basil leaves very thinly sliced (chiffonade)
  • ¼ cup pine nuts pignoli

Instructions

  1. Prick the squash four or five times with the tip of a knife to prevent it from bursting and bake in a 350 degrees F (180 degrees C) oven until soft to the touch, 45 minutes to 1 hour.

  2. Slice the squash in half immediately to stop the cooking and separate the strands of flesh by "combing"
  3. them with a fork, scooping them out until only the skin remains.
  4. Heat the oil in a skillet over moderate heat and sauté the peppers until slightly tender, about 3 minutes.
  5. Combine the squash, peppers, salt, and pepper in a bowl and toss to mix well.
  6. Sprinkle with basil chiffonade and top with toasted pine nuts. Serves 4 to 6.

Nutrition

  • Calcium: 42mg
  • Calories: 162kcal
  • Carbohydrates: 14g
  • Fat: 12g
  • Fiber: 3g
  • Iron: 1mg
  • Potassium: 291mg
  • Protein: 2g
  • Saturated Fat: 1g
  • Sodium: 29mg
  • Sugar: 6g
  • Vitamin A: 1505IU
  • Vitamin C: 54mg
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