Roasted Spaghetti Squash & Red Pepper

Roasted Spaghetti Squash & Red Pepper

Courge Spaghetti Rôtie et Poivron Rouges

Serves 2

alt=“Roasted Spaghetti Squash and Red Peppers Recipe Healthy Homestyle Cooking Le Menu Maison Bruno Gaget”

With the arrival of autumn’s harvest and the abundance of choice in gourds, squash and pumpkins, spaghetti squash tends to get a bad rap when compared against the more popular butternut, acorn and delicata. Otherwise known as vegetable spaghetti, this dish combines roasted red pepper, fennel and a few other seasonings on hand that not only presents beautifully but tastes delicious!



1 medium spaghetti squash

1 red pepper

1 fennel branch

2 garlic cloves

4 tsp olive oil

salt and pepper to taste

3 leaves of fresh basil

alt=“Spaghetti Squash Preparation Healthy Homestyle Cooking Le Menu Maison Bruno Gaget”


 •• Begin by cutting the red pepper in half lengthwise. •• Throughly clean out the core, removing all seeds then rinse under running water and pat dry. •• Using a peeler, remove the skin, taking care not to remove too much of the flesh. •• Rinse and pat dry. •• Cut the red pepper again, lengthwise into four portions. •• Cut and rinse the fennel branch and peel 2 garlic cloves. •• Combine all three ingredients in a preheated grill or griddle pan (but not too hot) and gently flip and grill for 3 for to 5 minutes. If a grill or griddle pan is not handy, you can substitute with a fry pan and sauté. •• When slightly cooled, cut the red pepper and fennel into 1/4 inch pieces and set a side. ••

alt=“Roasted Red Peppers and Fennel Healthy Homestyle Cooking Le Menu Maison Bruno Gaget”

•• Preheat your oven to 400°. •• To prepare the spaghetti squash, divide it in half lengthwise and remove all the seeds using a tablespoon . •• Lightly drizzle the insides with olive oil and sprinkle with salt and pepper to taste. •• With a fork, puncture a few holes into the skin of the spaghetti squash then place it cut side down on a dry baking sheet, as there is sufficient olive oil from the preparation. •• Place in the oven and bake for approximately 40 minutes, carefully observing to not overcook or the result will be mush! •• Once throughly roasted allow the spaghetti squash to cool to the touch. •• Using a dinner fork, gently scrape the strands starting from the outside in. •• Place in a serving dish, salt to taste, then add the roasted red pepper, fennel and garlic combination over the spaghetti squash. •• Arrange a few leaves of fresh basil atop or sprinkle with freshly chopped parsley and serve hot. ••


What to do with butternut squash?  Check out the recipe for one of our fall favorites...Apple Butternut Squash Soup!


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