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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
- You need 2 medium red bell peppers
- You need 1 tbsp fresh oregano
- Get 1 tbsp fresh basil
- Prepare 1/2 tsp garlic salt
- Prepare 1 olive oil
- Prepare 1 ground black pepper to taste
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.
Last time I only had jarred sauce, so used that and did the same today. I have fresh herbs growing in. Roasted peppers, tomatoes, sauteed aromatics and seasonings are cooked in chicken broth, strained, pureed, and thickened with a roux to create this creamy Used canned diced tomatoes as well as a huge jar of roasted red peppers. Added some heavy whipping cream topped with sprigs of fresh basil. Incredibly creamy roasted red pepper and tomato soup!
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