I used to only eat roasted red peppers at restaurants. They kind of seemed like a “gourmet” ingredient, and I never even thought about making them at home. Turns out, they are really easy to make! I love roasted vegetables because the roasting process enhances the flavors of the vegetables. Roasted red peppers are a great addition to salads, wraps, sandwiches, homemade hummus, homemade pesto or as a filling in tamales.
I made them in the oven under the broiler. It only takes about 10 minutes to cook and 30 minutes to cool.
Here is how it’s done!
Turn oven on to the “broil” setting. Line a baking sheet with tinfoil
Rinse red peppers and pat dry. Cut around the stem then pull it out. Cut the pepper in half (from top to bottom- length wise). Cut out all the white parts and remove the seeds. If some of the seeds are sticking, I like to run the pepper under cold water to get rid of them.
With your hands or a knife, flatten each half-pepper and place them peel side up on the baking sheet.
Place under broiler for 8-10 minutes or until the pepper is fully charred. (Don’t worry, we will remove the skin so it won’t look so ugly!) You may need to rotate the peppers half-way through to make sure that they get charred evenly.
Ugly… I know! But they won’t look like this when at the end.
5. Take the peppers out of the oven, wrap them in the tinfoil. Let sit for 30 minutes
6. Peel the skin off the peppers with your hands or a knife. Then chop and serve!
Spaghetti squash is one of my favorite winter dishes. It is a great gluten-free alternative to regular or whole wheat pasta. Unlike pasta, spaghetti squash is considered a “whole food,” that means that it is unprocessed, more easily digested, and still has all of it’s nutrients. One other benefit to spaghetti squash is that it is significantly lower in carbohydrates than pasta.
Here is a simple spaghetti squash recipe for you to try. There are some additional suggestions for recipe variations below.
1 medium Spaghetti squash
1.5 Tablespoons organic butter
1 clove garlic, minced
1 small shallot, minced
½ teaspoon sea salt
1/8 teaspoon freshly ground pepper
½ tsp chili flakes (optional)
Directions for Roasted Spaghetti Squash
Preheat oven to 350F degrees
Cut spaghetti squash in half (long-way from top to bottom) and scrape out the seeds.
In a large glass baking dish, pour enough water to cover the bottom of the dish until there as ¼ or ½ inch of water.
Place spaghetti squash halves face down in the dish and cover with tin foil.
Bake in the over for 35-45 minutes– until the squash is easy to grate with a fork.
Run a fork down the squash to create “spaghetti-like” strings.
In a medium pan, melt 1 Tablespoon of butter. Add shallots and garlic and sauté for 3-5 minutes until fragrant.
Add roasted spaghetti squash to the pan and mix until well-incorporated and heated through. Season with salt and pepper (and optional chili flakes)
Plate the spaghetti squash sauté and add a piece of Wild Tilapia or Grilled chicken
Option to add Italian spices like oregano, basil and/or thyme
Add a homemade pesto or tomato sauce to the Spaghetti squash