veggies, veggies, veggies

spaghetti squash with creamy roasted vegetable sauce
1 spagetti squash
1 yellow onion
3-4 garlic cloves, peeled
2 bell peppers, red & orange (your choice)
olive oil or coconut oil
organic heavy cream (or broth if you're dairy free)
fresh basil
fresh rosemary
kalamata olives

preheat oven to 350. cut spaghetti squash lengthwise, scoop out seeds, drizzle with oil, and place cut side down on baking sheet. add chopped onion and peppers and garlic cloves to baking sheet and drizzle with more oil, salt and pepper. roast all together for 40-45 minutes, or until vegetables are golden brown. turn squash over to let cool. meanwhile, put the rest of the roasted goodness in a food processor and pulse to your liking. add as much cream as you want, and pulse in basil and rosemary at the end. like how specific my instructions are? scoop out squash til' nothing is left! serve the sauce over those "noodles" and top with parmesan and kalamata olives. man alive! it's good.

1 comment:

Elaine Stageberg said...

What's your secret for being able to cut spaghetti squash? I'm so afraid of a serious accident that I just avoid it at the store :(