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

  1. 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.
  2. 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.
  3. Just before serving, add feta cheese.

 

NOTES

Dairy-free: Omit feta.
Paleo: Omit feta.
Vegan: Omit feta.

Gina Schade

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!

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