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Pepperoni Squash Toss

chef.tim.lee's picture
  Spaghetti squash 1 Large
  Garlic 2 Clove (10 gm)
  Onion 1 Medium
  Green pepper 1 Large
  Vegetable oil 2 Tablespoon
  Pepperoni 3 1⁄2 Ounce
  Canned tomato sauce 15 Ounce
  Dried oregano 1 Teaspoon
  Dried basil 1 Teaspoon

Clean the squash; cut into half length, and discard seeds.
Place squash, cut side down, in a Dutch oven; add 2 inches water.
Bring water to a boil; cover and cook for 20 to 25 minutes or until tender.
Drain squash, and cool.
Using a fork, remove spaghetti-like strands; measure 5 cups of strands, and set aside.
Saute garlic, onion, and green pepper in oil in a large skillet just until onion is tender; add pepperoni and cook 2 minutes.
Stir in tomato sauce, oregano, and basil; cook 5 additional minutes or until thoroughly heated.
Toss with squash strands.

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