Spaghetti Squash with Creamy Roasted Red Pepper Sauce

The best part of blogging for my own keeping of recipes is not feeling like I have to post. Don't get me wrong, I enjoy sharing recipes...but the sole reason this blog exists is to have a reference while I plan meals and to help me have a little extra motivation to try new recipes. Cooking for a three year old and myself doesn't always encourage creativity, but, I am proud that our dinners do not consist of frozen chicken nuggets or canned O's swimming in mystery sauce. Do we have breakfast for dinner often? Yep. Does a quesadilla qualify as the entree almost once a week? Yep. But we do our best and find some recipes worth repeating between nights of omelets or waffles (not of the frozen variety).

Ingredients

For the Spaghetti Squash
1 medium spaghetti squash
2 tablespoons extra-virgin olive oil
Salt and pepper, to taste

For the Creamy Roasted Red Pepper Sauce
2 red bell peppers
1 tablespoon olive oil
1 small onion,chopped
2 cloves garlic, minced
1 (15 oz.) can diced tomatoes
1/2 teaspoon dried oregano
dash of red pepper flakes
1/2 cup packed fresh basil, coarsely chopped
salt and freshly ground black pepper, to taste
1/4 cup plain Greek yogurt (I used Chobani 0%)

Directions
1. Preheat oven to 400 degrees F. Brush cut sides of squash with oil, and sprinkle with salt and pepper to taste. Place squash on a rimmed baking sheet. Bake until tender, about 45 minutes.

2. While the squash is baking, make the creamy roasted red pepper sauce. Roast red peppers over gas flame, under the broiler, or on the grill. Roast for about 10 minutes, or until peppers are completely black. Place peppers in a paper bag to allow to sweat. Peel the charred skins from the peppers and remove the seeds. Chop the peppers and set aside.
3. In a large saucepan, heat the olive oil over medium heat. Add onion and sauté until softened, about 3 minutes. Stir in garlic and cook for 2 minutes. Add the red peppers and diced tomatoes. Add oregano, red pepper flakes, fresh basil, and season with salt and pepper. Simmer on stove for 10 minutes. Stir in the Greek yogurt. Purée the sauce in the pan, using an immersion blender. You can also transfer the sauce to a blender or food processor, but be careful. Make sure the sauce is not super hot so you don't get burnt. Puree until smooth, with some texture remaining.
4. When the squash is done baking, let it cool for a few minutes-until you can touch it. Scrape the squash with a fork to remove flesh in long strands. Place in a large bowl or on individual plates. Top spaghetti squash with the creamy roasted red pepper sauce and serve warm.


From Two Peas and Their Pod