Creamy Roasted Red Pepper Sauce with Spaghetti Squash

Photo by Janelle C.
Adapted from 86lemons.com

PREP TIME

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minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from 86lemons.com

Ingredients

  • 1

    cup raw cashews

  • 2

    red bell peppers

  • 1

    Tbsp. olive oil

  • 1

    small onion,chopped

  • 2

    cloves garlic, minced

  • 1

    (15 oz.) can diced tomatoes

  • 1

    tsp. dried oregano

  • J tsp. red pepper flakes (1/4 tsp. if you like it spicier)

  • juice of one lemon

  • 1

    cup fresh basil leaves

  • 1

    tsp. salt

  • 1/2

    tsp. freshly ground black pepper

  • additional basil, chopped, for garnish (optional)

Directions

STEP 1: Place raw cashews in a medium bowl and add enough hot water to cover the cashews by about an inch or so. Set aside to soak while preparing the squash. STEP 2: Preheat oven to 400°F. Cut off the top of each squash just below the stem. Cut each squash in half lengthwise. Use a spoon to scoop out seeds. Brush cut sides of squash with oil, sprinkle with salt and pepper to taste. Place squash, cut sides down, on a rimmed baking sheet. Bake until tender, about 45 minutes. STEP 3: While the squash is baking, make the sauce. Original recipe instructions: Roast red peppers over gas flame, under the broiler, or on the grill. Roast for about 10 minutes, or until peppers are completely black. Place peppers in a paper bag to allow to sweat. Peel the charred skins from the peppers and remove the seeds. Chop the peppers and set aside. What I did: Cut off top off each pepper, remove core/seeds and cut peppers into wide strips. Bake in toaster oven at 400°F until tender and slightly charred. Rotate slices as needed for even heat distribution. (I did not remove skins.) STEP 4: In a large saucepan, heat olive oil over medium heat. Add onion; sauté until softened, about 3 minutes. Stir in garlic; cook for 2 minutes. Add diced tomatoes, oregano, red pepper flakes, salt and pepper. Simmer for 10 minutes. STEP 5: Drain cashews. In a high-powered blender (such as Vitamix), add ingredients in this order: lemon juice, basil leaves, tomato mixture (careful not to burn yourself!), roasted peppers, cashews. Blend until smooth. Taste; season with additional salt/pepper if needed. STEP 6: When squash is done baking, allow to cool for a few minutes (until cool enough to handle). Scrape inside of squash with a fork to remove flesh in long strands. Place in a large bowl or on individual plates. Top spaghetti squash with the creamy roasted red pepper sauce, garnish with chopped basil and serve warm.

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