Serves 4

 

1 large spaghetti squash

2 red bell peppers

2 tablespoons olive oil

1 onion, chopped finely

¼ cup white wine or white balsamic vinegar

2-3 garlic cloves, minced

1 zucchini, thinly sliced

8 ounces mushrooms, sliced

2 tablespoons fresh basil, chiffinade

Salt and pepper to taste

 

1. Preheat oven to 400. Line a sheet tray with parchment paper.

2. Cut spaghetti squash and bell peppers in half lengthwise. Place cut side down on sheet tray.

3. Roast at 400 for 25-30 minutes. Remove bell pepper from oven and put on a plate to cool. Then remove the charred skin.

4. Continue to cook the squash for another 5-10 minutes or until a fork easily pierces the skin. Cool to handle. With a fork, pull out the squash gently in strands and set aside.

5. Heat olive oil in pan over medium heat. Add onions, sautéing until translucent. Add wine or vinegar, simmer until liquid is reduced by half.

6. Add garlic, zucchini and mushrooms. Stir and cook until vegetables are tender.

7. Add bell peppers, basil, salt and pepper. Stir in spaghetti squash.