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Spicy Spaghetti Squash with Basil and Red Bell Peppers 2013-08-06 https://www.metro.ca/userfiles/image/recipes/spaghetti-7206.jpg PT20M PT50M PT1H10M

Preheat oven to 375°F (190°C).Transfer the squash onto a baking sheet, flesh side up.Drizzle the cavity of the squash with 2 tbsp. (30 ml) olive oil.Bake for about 40 minutes or until the flesh is tender when a knife is inserted into the sides of the squash.Remove from the oven and let stand a few minutes.Remove the “spaghetti” from the squash by gently grating it with a fork.Transfer squash to a bowl and set aside.In a skillet, heat 3 Tbsp. (45 ml) olive oil over medium heat.Add green onions and red pepper and cook, stirring often, until golden.Add sambal oelek, deglaze with white wine and cook until reduced by half.Add chicken broth and cook for 2 minutes, until reduced by about a quarter.Add lemon zest and juice.Using a spatula, incorporate goat cheese and stir until cheese is melted.Add herbs and season with salt.Remove from heat and incorporate spaghetti squash.Check seasonings and serve immediately.

4 Chef Caroline McCann

3 6 5 2

Spicy Spaghetti Squash with Basil and Red Bell Peppers

Rate this recipe

6 Votes

servings

0:20

Preparation

0:50

COOKING

1:10

TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection

spaghetti squash cut in two, seeds removed (1 large or 2 small)

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340 - 400 g

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2 Tbsp.
(30 mL)
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4

green onion washed and finely chopped

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1

red bell pepper washed and cut into strips

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4 tsp.
(20 mL)
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1/2 cup
(125 mL)
white wine

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lemon zest

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3 Tbsp.
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fresh basil finely chopped

2 Tbsp.
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fresh mint finely chopped

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salt & pepper to taste

Imprimer ma sélection

Preparation

Preheat oven to 375°F (190°C).

Transfer the squash onto a baking sheet, flesh side up.

Drizzle the cavity of the squash with 2 tbsp. (30 ml) olive oil.

Bake for about 40 minutes or until the flesh is tender when a knife is inserted into the sides of the squash.

Remove from the oven and let stand a few minutes.

Remove the “spaghetti” from the squash by gently grating it with a fork.

Transfer squash to a bowl and set aside.

In a skillet, heat 3 Tbsp. (45 ml) olive oil over medium heat.

Add green onions and red pepper and cook, stirring often, until golden.

Add sambal oelek, deglaze with white wine and cook until reduced by half.

Add chicken broth and cook for 2 minutes, until reduced by about a quarter.

Add lemon zest and juice.

Using a spatula, incorporate goat cheese and stir until cheese is melted.

Add herbs and season with salt.

Remove from heat and incorporate spaghetti squash.

Check seasonings and serve immediately.

Source : Chef Caroline McCann

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