I made this dish last night, and everyone loved it. My 2 year old practically inhaled it. This was a relief because I have only made spaghetti squash one other time, and I was not a fan and neither was the kids. I think the key is brushing the sides with olive oil, and seasoning before cooking.
To cook the spaghetti squash, preheat the oven to 400 degrees. Cut the squashes stem off, then cut in half lengthwise. Brush both sides with olive oil then sprinkle with salt and pepper. Place cut side down on a rimmed baking sheet. Cook for 45 minutes. Remove from oven, let cool for a few minutes and then get a fork and scrape the sides, getting all the stringy strands and transfer to another dish.
You can make the sauce while the squash is roasting. For the sauce you will need:
2 red bell peppers
1 15 oz. can diced tomatoes
1 small onion, diced
2 cloves garlic, minced
1/2 tsp. oregano
fresh basil (Ijust used dry)
a pinch of red pepper flakes
1/4 cup greek yogurt
salt and pepper to taste
Roast red peppers over gas flame, under the broiler, or on the grill, turning to get all sides until peppers are completely black. Place peppers in a paper or plastic bag to sweat. Peel the charred skins from the peppers and remove the seeds. Chop the peppers and set aside.
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. Put on top of spaghetti squash and enjoy.
After making this, I may alter the recipe to include more roasted pepper, and less tomato as I enjoy the roasted pepper taste more.
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