By Beverly Lynn Bennett,
Anti-Inflammatory Foods and Recipes
Spaghetti squash is aptly named because raking the inside with a fork quickly transforms it into long, spaghetti-like strands. For this mock-pasta recipe, cooked strands of spaghetti squash are topped with a sweet-and-spicy roasted red pepper sauce and fresh basil. It’s sure to please!
- 1 large spaghetti squash, cut in half lengthwise and seeded
- 2 large red bell peppers, cut into 2-inch pieces
- 2 shallots, chopped, or 1 yellow onion, cut into 2-inch pieces
- 5 whole cloves garlic, peeled
- 2 tablespoons olive oil
- 2⁄3 cup low-sodium vegetable broth
- 2 tablespoons nutritional yeast flakes
- Teaspoon sweet or smoked paprika
- Sea salt
- Freshly ground black pepper
- 3 tablespoons chopped fresh basil or parsley
- Crushed red pepper flakes (optional)
- Preheat the oven to 375 degrees F. Line two baking sheets with parchment paper or silicone baking mats.
- Put the spaghetti squash, cut-side down, on one of the lined baking sheets. Put the bell peppers, shallots, garlic cloves, and 1 tablespoon of the oil in a large bowl and stir to combine. Transfer the bell peppers to the remaining lined baking sheet and spread into a single layer. Bake the spaghetti squash and bell peppers for 30 minutes.
- Remove the baking sheets from the oven. Flip the spaghetti squash over and let the squash and bell peppers cool for 5 minutes.
- To make the roasted red pepper sauce, transfer the bell pepper mixture to a blender. Add the remaining tablespoon of oil and the broth, nutritional yeast, and paprika and process until smooth. Season with salt and pepper to taste. Scrape down the blender jar and process for 15 seconds longer.
- Using a fork, rake the cut surface of the squash to separate it into long strands that resemble spaghetti. Transfer the squash strands to a large platter or bowl. Top with roasted red pepper sauce. Scatter the basil over the sauce. Garnish each serving with red pepper flakes if desired.