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Spicy Spaghetti Squash with Basil and Red Bell Peppers https://www.metro.ca/userfiles/image/recipes/spaghetti-7206.jpg PT20M PT50M PT1H10M
Preheat oven to 375°F (190°C).Transfer the squash onto a baking sheet, flesh side up.Drizzle the cavity of the squash with 2 tbsp. (30 ml) olive oil.Bake for about 40 minutes or until the flesh is tender when a knife is inserted into the sides of the squash.Remove from the oven and let stand a few minutes.Remove the “spaghetti” from the squash by gently grating it with a fork.Transfer squash to a bowl and set aside.In a skillet, heat 3 Tbsp. (45 ml) olive oil over medium heat.Add green onions and red pepper and cook, stirring often, until golden.Add sambal oelek, deglaze with white wine and cook until reduced by half.Add chicken broth and cook for 2 minutes, until reduced by about a quarter.Add lemon zest and juice.Using a spatula, incorporate goat cheese and stir until cheese is melted.Add herbs and season with salt.Remove from heat and incorporate spaghetti squash.Check seasonings and serve immediately.
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Spicy Spaghetti Squash with Basil and Red Bell Peppers

Spicy Spaghetti Squash with Basil and Red Bell Peppers

Rate this recipe
5 Votes
4
servings
0:20
Preparation
0:50
COOKING
1:10
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • spaghetti squash cut in two, seeds removed (1 large or 2 small)

  • 2 Tbsp.
    (30 mL)
    Irresistibles extra virgin olive oil
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    1 L SELECTED VARIETIES


  • Irresistibles extra virgin olive oil


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  • 4
    green onion washed and finely chopped
  • 1
    red bell pepper washed and cut into strips
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    ASSORTED COLOUR SWEET PEPPERS

    ASSORTED COLOUR SWEET PEPPERS

    $4.99 ea.

    3 PK PRODUCT OF MEXICO


  • 4 tsp.
    (20 mL)
    sambal oelek
  • 1/2 cup
    (125 mL)
    white wine
  • 1 1/2 cup
    (375 mL)
    Irresistibles Life Smart no salt added chicken broth
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    66 g, 1 kg, SELECTED VARIETIES


  • 1
    lemon zest
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    2 lb, PRODUCT OF SPAIN OR TURKEY MEYER LEMONS 1 lb, PRODUCT OF U.S.A.


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    ORGANIC LEMONS

    $3.99 ea.

    454 g, PRODUCT OF MEXICO


  • 3 Tbsp.
    (45 mL)
    lemon juice
  • 1/4 cup
    (60 mL)
    creamy plain goat cheese
  • 3 Tbsp.
    (45 mL)
    fresh basil finely chopped
  • 2 Tbsp.
    (30 mL)
    fresh mint finely chopped

  • salt & pepper to taste
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Imprimer ma sélection

Preparation

Preheat oven to 375°F (190°C).

Transfer the squash onto a baking sheet, flesh side up.

Drizzle the cavity of the squash with 2 tbsp. (30 ml) olive oil.

Bake for about 40 minutes or until the flesh is tender when a knife is inserted into the sides of the squash.

Remove from the oven and let stand a few minutes.

Remove the “spaghetti” from the squash by gently grating it with a fork.

Transfer squash to a bowl and set aside.

In a skillet, heat 3 Tbsp. (45 ml) olive oil over medium heat.

Add green onions and red pepper and cook, stirring often, until golden.

Add sambal oelek, deglaze with white wine and cook until reduced by half.

Add chicken broth and cook for 2 minutes, until reduced by about a quarter.

Add lemon zest and juice.

Using a spatula, incorporate goat cheese and stir until cheese is melted.

Add herbs and season with salt.

Remove from heat and incorporate spaghetti squash.

Check seasonings and serve immediately.

Source : Chef Caroline McCann

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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