Yield: 4
Spaghetti Squash with Roasted Red Pepper Sauce
Ingredients
Instructions
- Preheat oven to 425. Wash squash, remove tip and top, and cut in half lengthwise. Scoop and discard the seeds. Using a fork, poke a few holes in each half and place face up on a large baking pan. Drizzle with olive oil and season with himalayan salt, pepper and garlic powder to taste. Put aside.
- Wash and slice 4 red peppers, removing the seeds and stem. Drizzle with olive oil and transfer to the baking sheet with squash.
- Place the baking sheet in preheated oven for 20 minutes. After 20 minutes, remove the peppers and return the squash back into the oven for another 20 minutes.
- Transfer red peppers to a small food processor. Add nutritional yeast, cashews, Italian seasoning, basil and garlic and blend until smooth. Then, transfer mixture to a small sauce pan and slowly heat on low.
- When the squash is finished, remove from the oven and scratch out the spaghetti filling, plate and top with red pepper sauce. Serve immediately and enjoy!
Nutrition Facts
Calories
223
Fat
17
Sat. Fat
2
Fiber
6
Net carbs
19
Sugar
7
Protein
7
Sodium
60
Cholesterol
0
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