Spaghetti Squash with Peppers and Onions
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.
1 large spaghetti squash
1/2 recipe of Peppers and Onions (See Note Above.)
salt and pepper
grated cheese & Sriracha sauce for garnish
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.