Spaghetti Squash with Peppers and Onions
![spaghetti-squash](https://food.rbyrd.net/wp-content/uploads/2018/03/spaghetti-squash-e1534657615164.jpg)
We will definitely do this one again. Prepare Peppers and Onions, but without the cheese topping and without baking. That is, just do the stove-top part and use that to top your spaghetti squash “noodles” when serving.
Ingredients
1 large spaghetti squash
1/2 recipe of Peppers and Onions (See Note Above.)
olive oil
butter
salt and pepper
grated cheese & Sriracha sauce for garnish
Directions
Prepare Peppers and Onions. You can do this in advance, if you like. Just heat thoroughly before serving.
Preheat oven to 400F. Cover a baking sheet with foil or with parchment paper to make clean-up easier.
Slice squash in half lengthwise; remove seeds and discard. Rub squash inside and out with olive oil. Sprinkle flesh with salt. Place squash cut side down on baking sheet and roast for 45-60 minutes or until tender.
Allow to cool a bit; or handle with tongs. Use fork to break apart and shred the flesh. Discard the shells. Stir a tablespoon of butter into the peppers and onions until melted and completely blended into the veggies. Serve squash “noodles” in bowls, topped with peppers and onions, and garnished with a splash of Sriracha sauce and bit of grated cheese.
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