Spaghetti Squash with Basil and Red Peppers


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Yet another great recipe for this super-food, also featuring pine nuts

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  • 1 spaghetti squash, about 2 lbs.
  • 3 Tbs. extra-virgin olive oil or butter
  • 2 medium red bell peppers (capsicum), cored, seeded, and thinly sliced
  • Salt and freshly ground pepper to taste
  • 1/3 C. fresh basil leaves, very thinly sliced (chiffonade)
  • 1/4 C. toasted pine nuts (pignoli)

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Prick the squash four or five times with the tip of a knife to prevent it from bursting and bake in a 350F (180C) oven until soft to the touch, 45 minutes to 1 hour. Slice the squash in half immediately to stop the cooking and separate the strands of flesh by "combing"

them with a fork, scooping them out until only the skin remains. Heat the oil in a skillet over moderate heat and sauté the peppers until slightly tender, about 3 minutes. Combine the squash, peppers, salt, and pepper in a bowl and toss to mix well. Sprinkle with basil chiffonade and top with toasted pine nuts. Serves 4 to 6.

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