Wednesday, November 5, 2014

Spaghetti squash with creamy roasted salsa

I promise you from the first bite to the last you will love your low-carb Spaghetti!. You’ll never again miss Pasta!

Spaghetti squash with creamy roasted salsa

Recipe for two hungry eater
1 spaghetti squash
6 small sweet peppers (yellow and red)
21,2 oz. (600 g) tomatoes
4 small onions
4 cloves garlic
2 red chili peppers (or less, depending on taste)
2 tsp. Olive oil
1 handful of basil
salt and pepper to taste

Cut the spaghetti squash lengthwise from stem to tail and scoop out the seeds. Afterwards peel the garlic cloves and cut them in half. Before you place the chopped garlic cloves onto the spaghetti squash take one clove and rub it together with salt and pepper on both halves. Prick the flash from the spaghetti squash several times with a fork and put it into the oven. Bake the squash at a temperature of 180 degrees Celsius until the flesh is tender. This takes about one hour. Once the pumpkin halves are finished baking  remove them from the oven and allow them to cool down until you can handle them. Now use a fork to scrape out the strands of  “spaghetti”.
Baked spaghetti squash
Now preheat the oven to 240 degrees Celsius and wash the sweet peppers. Place them together with the onions (unpeeled) into the oven for half an hour. Their peel should be black now (like shown in the picture below).
Roasted sweet peppers and onions
Let them cool down and then peel the onions and the sweet peppers with your fingers and scoop out the seeds from the sweet peppers.
Remove the garlic cloves from the spaghetti squash and chop them finely. Go ahead with the bell peppers and cut them equally into fine pieces. The tomatoes and the peeled bell peppers and onions you have to cut into large pieces.
Now heat up the olive oil in a large frying pan or in a wok. Put the tomato chunks with the chopped garlic and bell peppers into the hot oil and fry them for five minutes on a medium heat. To help the tomatoes getting tender and making a creamy sauce and preventing them from burning stir them a few times.
Tomatoes fried with garlic and bell pepper
Now add the sweet peppers, onions and the “spaghettis” and taste the dish with salt. Cook it once more for about two minutes.
Fried tomatoes now with the roasted onions and sweet peppers
Meanwhile wash the basil and chop it roughly. Take the pan from the stove and stir in the chopped basil.

Spaghetti squash with the roasted salsa

Before serving season the spaghettis with salt. And now enjoy!

Love Ida and remember cooking is our passion

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