Roasted Red Pepper Sauce over Spaghetti Squash
I offer this recipe up with a nod to my friend Mary in Wisconsin. I had recently moved to the area and was lucky enough to be invited over to her home for dinner. It was an opportunity to meet and make new friends – wonderful! I did make those friends and to this day, they are still in my life. I am lucky and blessed!
At that dinner (I don’t know if Mary remembers this), one of the things she served was spaghetti squash. I don’t remember what topped the squash, perhaps it was simply salt and pepper? Regardless, it was delicious and I’ve enjoyed eating it ever since!
Today, I’d like to introduce spaghetti squash to you!
Here it is all cooked – it’s called spaghetti squash because after cooking, the flesh turns into spaghetti like noodles, it’s amazing! It’s also really delicious!!!
To cook the squash, take a large sharp knife and cut it in half and scoop out the seeds. Coat with olive oil – 3-4 tablespoons and sprinkle with salt and pepper. Line a baking sheet with foil and place the squash on the baking sheet cut side down. Bake in the oven at 375 degrees for about 45 minutes or until you can easily puncture the flesh with a fork. When the squash is cool enough to handle, scoop out the flesh and shred it with a fork.
When you’re finished, you’ll have a perfect side dish – simply dressed with olive oil, salt & pepper. It’s fabulous! This time though, I took it a step further and topped it with a Roasted Red Pepper Sauce.
Mmmmmm….the one word that comes to mind when I think of this sauce!
This is a very simple sauce and you start by roasting the pepper. Yes, you can use jarred peppers, but now they are in season. They are fresh and inexpensive, yum!
Coat the peppers with canola oil & place them under the broiler. Turn them ever 5-6 minutes until all sides are blackened and blistered. Using tongs (they will be very hot!) place them in a glass bowl and cover tightly with plastic wrap. Set them aside and allow the peppers to steam for at least 20 minutes.
While they are steaming, sauté an onion and a couple of cloves of garlic with a pinch of red pepper flakes until the onions are lightly caramelized – about 8-10 minutes. Set aside to cool.
After about 20 minutes, remove the plastic wrap from the bowl with the red peppers. When the peppers have cooled enough to handle, remove the blackened skin – don’t worry if you don’t get it all. Remove the stem, seeds, and membrane. Slice then into strips and toss the flesh of the pepper into a blender along with the onions & garlic.
Add some cream and blend it together until the sauce is completely smooth. Pour into a sauce pan and reheat – check the seasoning, you may need just a touch of salt.
This is a fabulous sauce! When I served it, I topped it with freshly grated parmesan cheese and a sprinkle of parsley. You can WOW your guests with this one, no doubt!
If you’d like the complete recipe for Roasted Red Pepper Sauce, please click here!
If you’d like the complete direction for cooking Spaghetti Squash, please click here!
p.s. Mary – this one is for you! 🙂