Hey everyone, it is John, welcome to our recipe page. Today, I’m gonna show you how to prepare a special dish, roasted red pepper and tomato with spaghetti squash and fresh herbs. It is one of my favorites food recipes. This time, I will make it a little bit tasty. This will be really delicious.
Roasted red pepper and tomato with spaghetti squash and fresh herbs is one of the most well liked of recent trending meals on earth. It is easy, it’s fast, it tastes delicious. It is enjoyed by millions every day. They’re fine and they look fantastic. Roasted red pepper and tomato with spaghetti squash and fresh herbs is something which I’ve loved my entire life.
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. 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.
To begin with this particular recipe, we have to prepare a few ingredients. You can have roasted red pepper and tomato with spaghetti squash and fresh herbs using 8 ingredients and 11 steps. Here is how you cook it.
The ingredients needed to make Roasted red pepper and tomato with spaghetti squash and fresh herbs:
- Get 1 medium spaghetti squash
- Get 6 small roma tomatoes
- Make ready 2 medium red bell peppers
- Prepare 1 tbsp fresh oregano
- Take 1 tbsp fresh basil
- Get 1/2 tsp garlic salt
- Get 1 olive oil
- Get 1 ground black pepper to taste
Garnish with Parmesan cheese and fresh basil, if desired. If you like this Pasta with Roasted Red Pepper Tomato Baked Spaghetti Squash with Creamy Roasted Red Pepper Sauce. 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.
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.
I hope you all LOVE this soup! Tomato and bell pepper soups taunted me most since they contain my very favorite flavors. I can't decide which herbs make the best garnish. Dried oregano went well, but chopped, fresh cilantro Mmm, I love a good roasted tomato and red bell pepper soup. I love that you planned ahead and.
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