Spaghetti Squash with Roasted Red Pepper Pesto

Photo by Viktoria Slowikowska on Pexels.com
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Spaghetti Squash with Roasted Red Pepper Pesto

Looking for a batch meal that will appeal to the whole family? This recipe can be made by roasting the spaghetti squash in the oven or by using a microwave for a quick prep option.
Course Main Course, Side Dish
Keyword gluten-free, low-fat, plant-based
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour

Equipment

  • oven or microwave
  • baking sheet or microwavable baking dish
  • knife
  • cutting board
  • fork

Ingredients

  • 1 medium spaghetti squash
  • 1 jar roasted red peppers
  • 1/2 cup raw or roasted walnuts (unsalted) optional to used roasted or toast the walnuts
  • 1 Tbsp olive oil
  • 1 Tbsp balsamic vinegar aged balsamic vinegar works best
  • 1/2 tsp Italian seasoning blend
  • 1 pinch salt
  • 1 pinch black pepper
  • 1/4 tsp red pepper flakes optional

Instructions

Directions

  • Preheat oven to 400 degrees

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