Vegetarian

Leamanach spaghetti squash and peppers takes 5 minutes to prepare.

Leamanach spaghetti squash and peppers takes 20 minutes to cook.

Leamanach spaghetti squash and peppers makes 4 servings.

The ingredients for Leamanach spaghetti squash and peppers are:

1 medium spaghetti squash (2 lb)
1 cubanelle pepper (or bell), chopped
1 medium onion, chopped
1 TBSP olive oil
1 C diced tomatoes, canned (or 2 fresh)
2 cloves garlic, minced
1/2 C broth (or water)
2 tsp marjoram
2 tsp basil
pinch red pepper flakes
1/4 tsp salt
3 TBSP parmesan cheese, grated
1 oz anchovies (3 filets, optional)

Here is how you make Leamanach spaghetti squash and peppers:

1) Cut stem out of spaghetti squash and place in microwave. Cook @ 100% power at 6 minute increments, rotating 1/4 turn each 6 minutes, until squash is just starting to feel soft (all the way around). This can be cooking while you start on the peppers.2) Heat oil in a large skillet over medium heat. Add pepper, onion and anchovie (if using), saute until veggies soften and anchovies break apart.3) Add garlic, tomatoes, spices and broth, simmer, uncovered, for 8-10 minutes until liquid is reduced by half and flavors are concentrated. Turn off heat.4) Remove cooked spaghetti squash from microwave (use hot pads!), slice lengthwise and use a spoon to remove seeds. 5) Using a fork, scrape spaghetti strands into pepper mixture in frying pan, sprinkle parmesan over squash and combine. Serving Size:?makes 4 (1 Cup) side servings -or- 2 (2 Cup) main servings

The nutritional information for Leamanach spaghetti squash and peppers is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 148.3

• Total Fat: 6.0 g
• Cholesterol: 9.8 mg
• Sodium: 427.9 mg
• Total Carbs: 20.7 g
• Dietary Fiber: 4.7 g
• Protein: 6.2 g

The dietary needs meet for Leamanach spaghetti squash and peppers is Low Carb