Ingredients
1 spaghetti squash, about 2 lbs.
3 tbsp olive oil , or butter
2 red bell peppers, capsicum, cored, seeded, and thinly sliced
salt and ground pepper , to taste
⅓ cup basil leaves, very thinly sliced (chiffonade)
¼ cup pine nuts, pignoli
Preparation
Prick the squash four or five times with the tip of a knife to prevent it from bursting and bake in a 350 degrees F (180 degrees C) oven until soft to the touch, 45 minutes to 1 hour.
Slice the squash in half immediately to stop the cooking and separate the strands of flesh by
them with a fork, scooping them out until only the skin remains.
Heat the oil in a skillet over moderate heat and sauté the peppers until slightly tender, about 3 minutes.
Combine the squash, peppers, salt, and pepper in a bowl and toss to mix well.
Sprinkle with basil chiffonade and top with toasted pine nuts. Serves 4 to 6.
