Spaghetti Squash with Roasted Peppers and Zucchini

By flour_arrangements

Tastes kinda like...pizza!

Ingredients

• For the topping:
• 1 large spaghetti squash
• 1 large red bell pepper, seeded and sliced into long strips
• 1 large zucchini, sliced into strips
• 1/2 white onion, sliced
• 3 teaspoons olive oil
• 1/2 tsp onion powder
• 1/2 tsp garlic powder
• 1 tsp sea salt
• 1 tsp dried parsley
• For later...
• 1 tablespoon unsalted butter
• 1 tablespoon extra virgin olive oil
• 1 teaspoon chopped garlic
• 1/2 tsp dried basil
• 1/2 tsp garlic salt
• 1/4 cup almond meal
• 1/2 cup mozzarella cheese
• 1/4 tsp dried basil
• 1/4-1/2 tsp oregano

Details

Servings 6

Preparation

Step 1

Poke slits into spaghetti squash then roast at 375 for about an hour, or until it's a bit soft on the outside.

When it cools, remove the seeds and scoop out the squash. Set aside.

Next, spread the bell pepper, zucchini and onion over a cookie sheet. Drizzle in olive oil then sprinkle on the remaining spices (onion powder, garlic powder, sea salt and parsley). Toss with clean hands then bake at 375 for about 20 minutes. Take out of the oven then raise the oven temp to 400.

Melt butter over a low flame in a cast iron skillet. Add garlic, olive oil and basil. Slowly add the spaghetti squash, making sure that it all gets coated in the buttery/garlic/oil. Sprinkle with garlic salt, continue to toss until the salt/butter is evenly distributed. Now fold in the veggies.

Smooth out the top. Sprinkle on the topping, starting with the cheese, then the almond meal and remaining spices (basil and oregano).

Bake at 400 for about 15 minutes, or until the cheese melts.


Allow to cool before serving.