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Meatless Monday: Spaghetti Squash and Roasted Red Pepper Sauce (FCL Oct. 21)

Even meat lovers will enjoy this delicious dish

This week's Meatless Monday recipe is great for those who love pasta inspired dishes.

You can easily make Spaghetti Squash and Creamy Roasted Red Pepper Sauce at home.

Ingredients: 

16 oz jar roasted red peppers

2 Tbsp butter 

4 cloves garlic 

1/2 tsp dried basil 

Freshly cracked pepper 

1/2 cup heavy cream 

and here is how you prepare it:


Add the roasted red peppers to a blender along with about 2 Tbsp of the liquid from the jar. Purée the peppers until smooth, adding a tablespoon or two of water if needed to help it blend (avoid adding too much liquid from the jar as it can be very acidic).

Mince the garlic and add it to a skillet with the butter. Sauté the garlic in the butter over medium-low heat for 1-2 minutes, or just until the garlic has softened and becomes very fragrant (but not browned). 

Pour in the puréed peppers, and add the dried basil and some freshly cracked pepper. Stir to combine.

Allow the sauce to come up to a simmer. Turn the heat down to low and let the sauce simmer for 10-15 minutes, stirring often, or until the mixture is thick

Add the heavy cream to the skillet, stir until the sauce is smooth, and allow to heat through. Taste the sauce ad add salt or lemon juice if needed.

then just wait for the squash to finish and then take a fork and simply scrape the noodles out of the inside of the squash.

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