Ingredients:
- 1 Spaghetti Squash, cut in half and de-seeded
- 2 Tbsp Olive Oil
- 1 Red Bell Pepper
- 1 Medium Yellow Onion/Diced
- Salt and Pepper to taste
Directions:
- Preheat the oven to 400°F (200°C).
- Prepare the squash: Carefully cut the spaghetti squash in half lengthwise and scoop out the seeds. Rub the cut side with 1 tablespoon of olive oil and sprinkle with salt and pepper.
- Roast the squash: Place the squash halves cut-side down on a baking sheet. Roast for 40–50 minutes, or until the flesh is tender when pierced with a fork.
- Sauté the vegetables: While the squash is roasting, heat the remaining tablespoon of olive oil in a large skillet over medium-high heat. Add the sliced bell pepper and onion and sauté until they begin to soften, about 5–7 minutes.
- Shred the squash: Once the squash is done roasting, let it cool slightly until you can handle it. Use a fork to scrape the flesh out of the peel, creating spaghetti-like strands.
- Combine ingredients: Add the shredded spaghetti squash to the skillet with the sautéed peppers and onions. Gently toss to combine, allowing the flavors to meld together.
- Serve: Adjust seasonings to taste.