Red Pepper Sauce over Spaghetti Squash

I’m finally feeling a huge sense of relief. Yesterday I finished up with my summer classes AND took my Praxis II test. Now I know a bunch of math, science, social studies, and english stuff that I’m ready to forget! 

Just kidding… 

kind of…

And now that I don’t have any homework or studying for the next month, I have time to experiment in the kitchen! Already I’ve made several things that I’ve been inching to try. The first being:

Red Pepper Sauce over Spaghetti Squash 

Ingredients: 

1 large spaghetti squash 

1 tbsp olive oil 

1 onion, chopped 

3 garlic gloves, minced 

1 tsp dried rosemary 

1/2 cup chicken broth 

4 oz goat cheese 

1/2 cup shredded mozzarella cheese 

1/2 cup plain, whole milk yogurt 

1 cup roasted red peppers (from a jar) 

4 cups fresh spinach 

1/2 cup black olives, drained, rinsed, and roughly chopped 

salt and pepper, to taste 

Directions: 

Cut squash in half and remove its seeds. Place face-down on an aluminum foiled-pan and bake in the oven at 350 degrees for 45 minutes. Afterwards, allow to cool and then run a fork over insides, pulling up spaghetti-like strands of squash. Place strands in a large bowl and set aside. 

Heat olive oil over low heat in a deep skillet. Add in and sauté onion and garlic for 10 minutes. Sprinkle in rosemary and cook for 1 minute before adding chicken broth and cheeses. Stir until cheeses have melted. Turn off heat, add in yogurt and peppers, and blend ingredients with an immersion blender (You could also temporarily transfer the ingredients to a food processor/blender!) until sauce is a light red color. Turn heat back on and add in spinach. Cover with a lid and allow spinach to wilt, stirring every so often. Add in olives, salt and pepper. Pour over spaghetti squash and stir to combine. 

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