Vegetable Spaghetti with Bed Pepper, Pine Nuts, and Basil

Name: Vegetable Spaghetti with Bed Pepper, Pine Nuts, and Basil
Yield: 6 servings
Cuisine: American
Ingredients: ¼ cup pine nuts (pignolia); ¼ cup pine nuts (pignolia); 2-pound spaghetti squash (vegetable spaghetti); 2-pound spaghetti squash (vegetable spaghetti); 2 medium red peppers, very thinly sliced; 3 tablespoons butter, or more to taste; ⅓ cup slivered fresh basil; Salt and pepper to taste; Salt and pepper to taste

Preparation info

6
servings

Difficulty
Easy

Appears in

Uncommon Fruits & Vegetables

By Elizabeth Schneider

Published 1986

About

Bright strips of red bell peppers, shreds of fresh basil, and crunchy toasted pine nuts add flavor, texture, and color to simply baked, golden spaghetti squash.

Ingredients

¼ cup pine nuts (pignolia)
2-pound spaghetti squash (vegetable spaghetti)

Americas
United States
Mexico
Georgia
Arizona
Colorado
Michigan
Side dish
Winter
Central America
California
Texas
Vegetarian
Gluten-free

Method

Put nuts in a pan and place in preheated 375-degree oven to toast until golden—about 8 minutes; reserve. Bake squash as directed in Cooking Vegetable Spaghetti (preceding recipe).
Meanwhile, sauté peppers over moderate heat in 2 tablespoons butter until slightly sof