Published in Cooking

Spaghetti squash and sautéed vegetables

  • 1 Spaghetti Squash
  • 1/4 cup extra vigin olive oil
  • 1/2 medium onion, chopped
  • 3 garlic cloves, minced
  • 1 c bell peppers (green, red, yellow, and orange) chopped
  • 3-4 sun dried tomatoes, chopped

Heat oven to 375. Cut squash in half and remove seeds. Place cut side down on a baking sheet. Bake for ~45 minutes. Remove from oven and flip over squash. Allow to cool slightly.

While the squash cools, heat oil over medium heat. Add garlic and sauté until fragrant. Sauté remaining vegetable until softened.

Use a fork to shred and remove the squash from its skin. Add to vegetables and toss to coat with oil.