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Hey everyone, I hope you are having an amazing day today. Today, I’m gonna show you how to prepare a special dish, roasted red pepper and tomato with spaghetti squash and fresh herbs. It is one of my favorites food recipes. This time, I am going to make it a bit unique. This is gonna smell and look delicious.
Roasted red pepper and tomato with spaghetti squash and fresh herbs is one of the most popular of current trending meals on earth. It is simple, it is fast, it tastes delicious. It is enjoyed by millions every day. Roasted red pepper and tomato with spaghetti squash and fresh herbs is something which I’ve loved my entire life. They’re nice and they look fantastic.
Once the red peppers were done roasting in the oven, you can start on the squash. Brush it lightly with olive oil and sprinkle with some Kosher salt and freshly ground black pepper. Incredibly creamy roasted red pepper and tomato soup!
To begin with this particular recipe, we must prepare a few components. You can have roasted red pepper and tomato with spaghetti squash and fresh herbs using 8 ingredients and 11 steps. Here is how you can achieve that.
The ingredients needed to make Roasted red pepper and tomato with spaghetti squash and fresh herbs:
- Make ready 1 medium spaghetti squash
- Get 6 small roma tomatoes
- Make ready 2 medium red bell peppers
- Take 1 tbsp fresh oregano
- Get 1 tbsp fresh basil
- Take 1/2 tsp garlic salt
- Prepare 1 olive oil
- Prepare 1 ground black pepper to taste
Roasted peppers, tomatoes, sauteed aromatics and seasonings are cooked in chicken broth, strained, pureed, and thickened with a roux to create this creamy Used canned diced tomatoes as well as a huge jar of roasted red peppers. Added some heavy whipping cream topped with sprigs of fresh basil. Roasted red pepper soup is a blend of red peppers, tomatoes, onions, garlic and basil. For more delicious soup recipes, make sure to check out my Roasted Butternut Squash Soup, Carrot Ginger Soup, dairy-free Cream of Celery Soup, Poached Chicken and Winter Vegetable Soup and Taco Soup.
Instructions to make Roasted red pepper and tomato with spaghetti squash and fresh herbs:
- Preheat oven to 375°F
- Chop the tomatoes and bell peppers and spread on a baking sheet in a single layer.
- Drizzle with olive oil.
- Finely chop the basil and oregano and sprinkle on peppers and tomatoes.
- Sprinkle the garlic salt and the ground black pepper on the veggies.
- Roast in the oven for 30 minutes.
- While the veggies are baking cut the spaghetti squash in half lengthwise, scoop out the seeds, and prick the skin a few times with a fork.
- Put one half of the squash in a microwave safe dish cut side up. Pour a little water in the cavity of the bottom half of the squash then put the other half of the squash back on top of the bottom peice.
- Cook in the microwave for 10 - 15 minutes until the squash is tender.
- Very carefully remove the stringy flesh from the squash with a fork and put it into a bowl. It will be hot so use a pot holder.
- Pour the roasted veggies into the bowl with the squash and mix well.
Tomato and bell pepper soups taunted me most since they contain my very favorite flavors. I can't decide which herbs make the best garnish. Dried oregano went well, but chopped, fresh cilantro Mmm, I love a good roasted tomato and red bell pepper soup. I love that you planned ahead and. Smoky roasted red peppers, tangy tomatoes, plus a simple roux turn this simple roasted red pepper and tomato soup into a rich and flavorful soup!
So that’s going to wrap it up for this special food roasted red pepper and tomato with spaghetti squash and fresh herbs recipe. Thank you very much for your time. I’m sure that you can make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
