Recipe of Ultimate Roasted red pepper and tomato with spaghetti squash and fresh herbs

Hello everybody, it's Brad, welcome to my recipe site. Today, I will show you a way to make a special dish, Steps to Make Ultimate Roasted red pepper and tomato with spaghetti squash and fresh herbs. One of my favorites food recipes. For mine, I'm gonna make it a little bit unique. This will be really delicious.

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Many things affect the quality of taste from Roasted red pepper and tomato with spaghetti squash and fresh herbs, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Roasted red pepper and tomato with spaghetti squash and fresh herbs delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

Just in addition, the time it takes to cook Roasted red pepper and tomato with spaghetti squash and fresh herbs estimated approx 45 mins.

To get started with this particular recipe, we must first prepare a few ingredients. You can have Roasted red pepper and tomato with spaghetti squash and fresh herbs using 8 ingredients and 11 steps. Here is how you cook that.

The fresh herbs from my herb garden made this taste so good. I will definitely make it again.

Ingredients and spices that need to be Take to make Roasted red pepper and tomato with spaghetti squash and fresh herbs:

1. 1 medium spaghetti squash
2. 6 small roma tomatoes
3. 2 medium red bell peppers
4. 1 tbsp fresh oregano
5. 1 tbsp fresh basil
6. 1/2 tsp garlic salt
7. 1 olive oil
8. 1 ground black pepper to taste

Instructions to make to make Roasted red pepper and tomato with spaghetti squash and fresh herbs

1. Preheat oven to 375°F
2. Chop the tomatoes and bell peppers and spread on a baking sheet in a single layer.
3. Drizzle with olive oil.
4. Finely chop the basil and oregano and sprinkle on peppers and tomatoes.
5. Sprinkle the garlic salt and the ground black pepper on the veggies.
6. Roast in the oven for 30 minutes.
7. While the veggies are baking cut the spaghetti squash in half lengthwise, scoop out the seeds, and prick the skin a few times with a fork.
8. Put one half of the squash in a microwave safe dish cut side up. Pour a little water in the cavity of the bottom half of the squash then put the other half of the squash back on top of the bottom peice.
9. Cook in the microwave for 10 - 15 minutes until the squash is tender.
10. Very carefully remove the stringy flesh from the squash with a fork and put it into a bowl. It will be hot so use a pot holder.
11. Pour the roasted veggies into the bowl with the squash and mix well.

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