Spaghetti Squash with Roasted Red Pepper Sauce
Prep time
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Spaghetti Squash with Roasted Red Pepper Sauce, Oven Dried Tomatoes, Roasted Chicken and Pan Fried Mushrooms
Recipe type: Healthy
Serves: 4
  • Oven Dried Tomatoes
  • 1 pint cherry tomatoes, halved lengthwise
  • 1 tsp salt
  • 3 tsp sugar
  • ¼ tsp garlic, minced
  • 1 tsp olive oil
  • freshly cracked back pepper (about ¼ tsp)
  • Spaghetti Squash
  • 1 large Spaghetti Squash
  • 2 T olive oil
  • Salt and Pepper, to taste
  • Roasted Red Pepper Sauce
  • 4 red peppers, roughly chopped
  • 2 small onions, roughly chopped
  • 5 large cloves of garlic, crushed
  • ½ cup olive oil, plus more as needed
  • ⅓ cup Parmesan cheese
  • Salt and freshly cracked black pepper to taste
  • Pan Fried Mushrooms
  • Button Mushrooms, sliced
  • Canola oil
  • 2 sprigs of thyme
  • 1 clove of garlic, minced
  • Salt and freshly cracked black pepper, to taste
  • ½ roasted chicken, (store-bought or homemade), cubed
Oven Dried Cherry Tomatoes
  1. Preheat the oven to 275 F. Mix together the salt, sugar, garlic and pepper. Then mix in the olive oil so that it resembles wet sand. Toss the tomatoes in the mixture and spread evenly on a sheet tray, sliced side up. Bake for 2 hours
Spaghetti Squash
  1. Preheat the oven to 350 F.
  2. (not required but encouraged) Place the whole spaghetti squash in the oven for about 10 minutes. Remove from the oven and slice in half lengthwise. Let cool slightly before removing seeds and pulp.
  3. Rub a thin layer of olive oil on the interior of the spaghetti squash, season with salt and pepper, and place face down on a cookie sheet.
  4. The baking time will depend on the size of the squash.
Roasted Red Pepper Sauce
  1. Preheat the oven to 375 F.
  2. Toss the red peppers, onions and garlic together with about ¼ cup of the olive oil. Spread out on a rimmed sheet tray in one layer (If your sheet tray is small, use two so the vegetables will roast evenly)
  3. Roast until tender and brown on the edges, about 30 minutes.
  4. Let cool for about 5 minutes. Add the vegetables and remaining olive oil to the bowl of a food processor. Puree on high for about 5 minutes, or until smooth. Add the Parmesan cheese and puree for 5 minutes more. Season with salt and pepper to taste.
Pan Fried Mushrooms
  1. Prepare a plate lined with paper towels or a small strainer set over a bowl.
  2. Place a heavy bottom skillet over high heat. We want the pan to be very hot. Add about 2 T of canola oil to the pan. When the oil appears wavy, add about half of the mushrooms to the pan. They should not be overcrowded or they will not brown evenly. Lower the flame slightly if desired.
  3. After about 5 minutes, flip the mushrooms. When they are nice and dark on both sides, add the thyme and a pinch of the chopped garlic. Cook for several minutes more or until the garlic is lightly golden (but not brown). Season with salt and pepper.
  4. Strain the mushrooms and wipe the skillet clean. Repeat with the remaining mushrooms.
Recipe by A Sue Chef at