Red bell pepper sauce 2 red bell peppers 3 tbsp EVOO 1 garlic clove 1tbsp sea salt Preheat the oven to 450. Line a baking sheet with foil, and place the whole red peppers on the foil. Roast them for 15-20 minutes or until skins start to blacken and bubble . Remove the peppers from the oven and let them cool so that you can handle them Remove the skins and seeds from the peppers. Place the roasted red peppers flesh into a food processor along with the extra virgin olive oil, garlic and sea salt. Process until completely smooth.
Pesto sauce is also good 1/2 c. of toasted pine nuts 1 garlice clove 1c. EVOO 2c. basil 1tsp sea salt place all ingredients in a food processor and blend until smooth
Fitness Minutes: (20,395) Posts: 361 12/30/13 2:07 P
I don't like to try and pass it off as pasta. It's is a credible side dish served w/ butter, salt, pepper and NUTMEG. And, it keeps great in the frig so I can have it with grilled whatever we're having for several days. I cook it to tender but still crunchy (not tooooooo cooked).
I know this is weird but I'll also add it to my scrambled eggs.
“To lengthen thy Life, lessen thy meals.” ~ Benjamin Franklin
“If we could give every individual the right amount of nourishment and exercise, not too little and not too much, we would have found the safest way to health.” ~ Hippocrates
I do what I do for all squash: bake in the oven at 350 for about an hour (some squash like less, like 30 minutes for zuchini or summer squash, others like longer 60-90 minutes for some winter squash) Just test when it's soft, then scoop out the content or top with your favorite spaghetti toppings in the shell. I like meat-based tomato sauce, cream-sauce with bacon, mushroom sauce, all flavored with garlic, basil, Italian herb mix, sea salt. Birgit
BE THE CHANGE YOU WANT TO SEE IN OTHERS.
Body Fat %: 16.0
Fitness Minutes: (110) Posts: 16 12/30/13 12:44 P
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