Roasted Red Pepper Spaghetti Squash
Roasted Red Pepper Spaghetti Squash
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Serves: 2
Prep Time: 10 minutes
Cook Time: 60 minutes
Total Time: 1 hour 10 minutes

INGREDIENTS
- 3 lb spaghetti squash
- 2 tablespoons olive oil
- 2 garlic cloves, minced
- 1 cup of roasted red peppers, sliced or diced (I use jarred peppers)
- 4 cups fresh spinach
- 1/3 cup Kalamata olives, pit removed, sliced in half
- 1/2 cup feta cheese, crumbled
INSTRUCTIONS
- Preheat oven to 375 degrees. Cut spaghetti squash in half length-wise, scoop out seeds and discard. Place face-down on greased baking sheet. Bake for 45 minutes or until fork-tender. Remove strands of squash with a fork; place in a bowl. Set aside.
- Heat oil in pan over medium. Sauté garlic for 3-5 minutes or until fragrant. Add roasted red peppers and olives to pan; continue cooking for an additional 3-5 minutes. Add squash; thoroughly combine. Add spinach, stir until spinach has wilted.
- Just before serving, add feta cheese.
NOTES
Dairy-free: Omit feta.
Paleo: Omit feta.
Vegan: Omit feta.

Gina Schade
Gina is a certified health coach, author of The 90/10 Life Cookbook and director at Beautycounter. She helps her clients create a toxin-free complexion they feel 100% confident in!
REVIEWS
https://ginaschade.com/recipes/roasted-red-pepper-spaghetti-squash/
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