Roasted Red Pepper Spaghetti Squash

Now THIS is the Fall dish you want to make this season. So cozy, so satisfying, and you’re gonna want seconds.

I have expressed my love for spaghetti squash 1000x here, but I’ll say it again. It’s such a great noodle replacement bc it has a slight crunch, and it soaks up the sauce. I also love that it’s a WHOLE FOOD. There’s no processing, weird binder, or starchy flour. It’s simply just spaghetti squash.

I cheated and used jarred roasted red peppers to make the sauce bc I like convenience. The jar from Trader Joe’s was perfect, but if you do decide to roast yourself make sure to peel the skin off.

The color is pretty off putting I’ll admit but the flavor is perfection.

Here’s how you make it.

Ingredients:

• 1 medium spaghetti squash

• 4 tablespoons olive oil + 1/4 cup

• 1 jar roasted red peppers

• 1/4 cup basil

• 1/4 cup nutritional yeast

• 1/4 cup sunflower seeds

• 1/4 cup parsley

• 3 cloves garlic

• 1 yellow onion diced

• 1 lb sausage

• 3 cups spinach

• Splash of cream of choice

• Salt and pepper

Instructions:

• Heat the oven to 400. Cut the squash in half and drizzle with 2 tbsp olive oil, salt and pepper. Place cut side down on a baking sheet and poke with a fork. Bake for 30-40 minutes and scoop out the noodles with a fork.

• In a high speed blender or food processor blend the red peppers, 1/4 cup oil, sunflower seeds, basil, parsley, garlic, and nutritional yeast. Season to taste and set aside.

• Heat a pan on medium and add remaining oil. Cook the onion for about 5 minutes and add the sausage. Cook until no longer pink. Add the spinach, noodles, and sauce. Stir in a splash of creamer (I used heavy cream but almond or coconut works) and season to taste. Enjoy!