Hello everybody, hope you’re having an amazing day today. Today, we’re going to make a distinctive dish, roasted red pepper and tomato with spaghetti squash and fresh herbs. It is one of my favorites food recipes. For mine, I am going to make it a bit tasty. This will be really delicious.
Once the red peppers were done roasting in the oven, you can start on the squash. Brush it lightly with olive oil and sprinkle with some Kosher salt and freshly ground black pepper. We roasted the peppers on our Thermador gas range, but you can also roast them under the broiler or on the grill.
Roasted red pepper and tomato with spaghetti squash and fresh herbs is one of the most popular of current trending meals on earth. It’s easy, it’s fast, it tastes delicious. It’s appreciated by millions daily. Roasted red pepper and tomato with spaghetti squash and fresh herbs is something that I’ve loved my whole life. They are nice and they look wonderful.
To get started with this particular recipe, we have to prepare a few components. You can have roasted red pepper and tomato with spaghetti squash and fresh herbs using 8 ingredients and 11 steps. Here is how you can achieve it.
The ingredients needed to make Roasted red pepper and tomato with spaghetti squash and fresh herbs:
- Take 1 medium spaghetti squash
- Get 6 small roma tomatoes
- Get 2 medium red bell peppers
- Make ready 1 tbsp fresh oregano
- Get 1 tbsp fresh basil
- Take 1/2 tsp garlic salt
- Prepare 1 olive oil
- Prepare 1 ground black pepper to taste
I love that you planned ahead and. Smoky roasted red peppers, tangy tomatoes, plus a simple roux turn this simple roasted red pepper and tomato soup into a rich and flavorful soup! Add the crushed tomatoes (with juices), roasted red peppers (without juices) and the flour paste I use an immersion blender before adding the herbs. Lay spaghetti squash cut-side down in water-filled baking dish.
Instructions to make Roasted red pepper and tomato with spaghetti squash and fresh herbs:
- Preheat oven to 375°F
- Chop the tomatoes and bell peppers and spread on a baking sheet in a single layer.
- Drizzle with olive oil.
- Finely chop the basil and oregano and sprinkle on peppers and tomatoes.
- Sprinkle the garlic salt and the ground black pepper on the veggies.
- Roast in the oven for 30 minutes.
- While the veggies are baking cut the spaghetti squash in half lengthwise, scoop out the seeds, and prick the skin a few times with a fork.
- Put one half of the squash in a microwave safe dish cut side up. Pour a little water in the cavity of the bottom half of the squash then put the other half of the squash back on top of the bottom peice.
- Cook in the microwave for 10 - 15 minutes until the squash is tender.
- Very carefully remove the stringy flesh from the squash with a fork and put it into a bowl. It will be hot so use a pot holder.
- Pour the roasted veggies into the bowl with the squash and mix well.
Scatter cherry tomatoes, onion wedges, and chickpeas on Herb-Roasted Squash and Sunchokes. Incredibly creamy roasted red pepper and tomato soup! The perfect side to sandwiches Tomatoes are rich in lycopene and bell peppers provide plenty of beta carotene, which are both free-radical-fighting antioxidants. I hope you all LOVE this soup! Tender strands of roasted spaghetti squash are tossed with olive oil, garlic, fresh herbs and toasted pine nuts in this simple yet satisfying dish.
So that is going to wrap it up for this exceptional food roasted red pepper and tomato with spaghetti squash and fresh herbs recipe. Thanks so much for your time. I am confident that you can make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
