Spaghetti Squash with Peppers

Spaghetti Squash with Peppers Spaghetti Squash with Peppers Try this squash as a low-carbohydrate alternative to spaghetti in all your favourite pasta dishes.
Try this squash as a low-carbohydrate alternative to spaghetti in all your favourite pasta dishes.
  • 10 min prep
  • 50 minutes
  • 120 calories
  • $2.50
  • Gluten Free
  • Dairy Free
  • Vegan
  • Vegetarian

Ingredients


Makes: 4 servings

Preparation


 
  • Preheat oven to 375° F (190° C).
  • Place spaghetti squash cut side up on a Sheet Pan lined with an Bake & Roll and rub with half the olive oil. Sprinkle with Vegetable Seasoning and Sea Salt and Pepper.
  • Bake in oven for approximately 30 minutes. Once squash is tender, use a fork to scrape out spaghetti-like flesh.
  • Heat Fry Pan over medium heat; add remaining olive oil and sauté bell peppers and Roasted Garlic until tender crisp. Add spaghetti squash, toss to mix and evenly heat. Serve immediately.
Nutritional Serving Size
Calories 120
Fat 4.5 g
Saturated Fat 0.5 g
Transfat 0 g
Cholesterol 0 mg
Sodium 110 mg
Carbohydrates 20 g
Fibre 5 g
Sugar 8 g
Protein 3 g

Shop this recipe...

Bake & Roll
$21.00
Roasted Garlic Aioli Mix
$7.95
Vegetable Seasoning
$7.95
Sea Salt (Grinder)
Black Pepper (Grinder)