Spaghetti Squash with Peppers

50 min

4 servings

Try this squash as a low-carbohydrate alternative to spaghetti in all your favourite pasta dishes.

Ingredients

  • 1 medium spaghetti squash, sliced in half and seeded
  • 1 tbsp olive oil, divided
  • 2 tsp Vegetable Seasoning
  • Sea Salt, to taste
  • Black Pepper, to taste
  • 1 red bell pepper, diced
  • 1 green bell pepper, diced
  • 1 tsp Roasted Garlic Aioli Mix

Preparation

  • Preheat oven to 375° F (190° C).
  • Place spaghetti squash cut side up on a Sheet Pan lined with a Sheet Pan Liner and rub with half the olive oil. Sprinkle with Vegetable Seasoning and Sea Salt and Pepper.
  • Bake in oven for approximately 30 minutes. Once squash is tender, use a fork to scrape out spaghetti-like flesh.
  • Heat a frying pan over medium heat; add remaining olive oil and sauté bell peppers and Roasted Garlic until tender crisp. Add spaghetti squash, toss to mix and evenly heat. Serve immediately.

Nutritional Information

Per serving: Calories 120, Fat 4.5 g (Saturated 0.5 g, 0 0 g), Cholesterol 0 mg, Sodium 110 mg, Carbohydrate 20 g (Fiber 5 g, Sugars 8 g), Protein 3 g.