Roasted Red Pepper and Goat Cheese Sauce on
Squash Noodles
Squash Noodles
2 red bell peppers
2 cloves garlic
1 medium spaghetti squash
sea salt and pepper to taste
5oz soft goat cheese
1 tbsp olive oil
1/2 c heavy cream
1/3 c pecorino romano cheese
Preheat oven to 375. Cut bell pepper into strips, removing stems and seeds. Place on a baking sheet and toss with 1/2 of the olive oil, season with salt and pepper. Roast for 25 minutes or until tender. Cut spaghetti squash length wise and then scoop out all seeds. Place on a baking dish face up, drizzle with olive oil, sea salt and pepper. Roast squash for 30 minutes or until can be forked to pull noodles apart, place noodles in a separate bowl. Place peppers, garlic, goat cheese, heavy cream and pecorino romano in a food processor. Blend till smooth. Drizzle sauce on squash noodles and serve immediately.
Preheat oven to 375. Cut bell pepper into strips, removing stems and seeds. Place on a baking sheet and toss with 1/2 of the olive oil, season with salt and pepper. Roast for 25 minutes or until tender. Cut spaghetti squash length wise and then scoop out all seeds. Place on a baking dish face up, drizzle with olive oil, sea salt and pepper. Roast squash for 30 minutes or until can be forked to pull noodles apart, place noodles in a separate bowl. Place peppers, garlic, goat cheese, heavy cream and pecorino romano in a food processor. Blend till smooth. Drizzle sauce on squash noodles and serve immediately.
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