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Roasted Spaghetti Squash with Sweet Peppers


1 Spaghetti squash, cut in half lengthwise and seeded
2 Gypsy peppers, cored, seeded and sliced
2 Topepo Rosso peppers, cored, seeded and sliced
1 Cabernet onion, chopped
1 tablespoon olive oil
2 medium tomatoes, quartered
1 garlic clove, minced
1/2 cup vegetable or chicken broth
1/4 teaspoon salt
1/4 cup parmesan cheese


  1. Heat the oven to 400°F. Brush the flesh of the squash with olive oil and season generously with salt and pepper. Place the squash halves cut-side up on a baking sheet and roast until fork tender, about 40-50 minutes. Remove the squash from the oven and let sit at room temperature until cool enough to handle, about 30 minutes.
  2. In a large nonstick skillet, sauté the peppers and onion in oil until tender. Add tomatoes and garlic; sauté 4-5 minutes longer. Add the broth and salt; simmer, uncovered, for 3-4 minutes.
  3. Using a forks scrape out the stands of the squash. Place squash on a serving platter or individual plates; top with the pepper mixture. Sprinkle with Parmesan cheese.