Spaghetti Squash-Stuffed Peppers
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    préparation
    15minutes
    cuisson
    25minutes
    portions
    4
    type of dish
    Appetizers and side dishes
    préparation
    15minutes
    cuisson
    25minutes
    portions
    4
    type of dish
    Appetizers and side dishes
    Spaghetti Squash-Stuffed Peppers
    [addthis tool="addthis_inline_share_toolbox"]
      préparation
      15minutes
      cuisson
      25minutes
      portions
      4
      type of dish
      Appetizers and side dishes
      préparation
      15minutes
      cuisson
      25minutes
      portions
      4
      type of dish
      Appetizers and side dishes
      ingredient
      • 1 spaghetti squash de taille moyenne
      • 30 ml (2 c. à soupe) d’huile d’olive
      • Au goût, sel et poivre
      • 4 poivrons de couleurs variées
      • 1 emballage de 175 g de salami de Gênes en dés
      • 2 oignons verts
      • 1 pot de 410 ml alfredo sauce
      • 80 ml (1/3 tasse) parmesan râpé (facultatif)
      • 175 ml (3/4 tasse) cheddar râpé
      • 1 spaghetti squash de taille moyenne
      • 30 ml (2 c. à soupe) d’huile d’olive
      • Au goût, sel et poivre
      • 4 poivrons de couleurs variées
      • 1 emballage de 175 g de salami de Gênes en dés
      • 2 oignons verts
      • 1 pot de 410 ml alfredo sauce
      • 80 ml (1/3 tasse) parmesan râpé (facultatif)
      • 175 ml (3/4 tasse) cheddar râpé
      prep time
      1. Place rack in the middle of the oven. Preheat the oven to 190°C (375°F). Line a baking sheet with parchment paper.
      2. On a work surface, cut squash in half lengthwise and scoop out seeds. Brush the insides with 15 mL (1 tbsp.) oil. Season with salt and pepper. Place squash halves, cut-side down, on baking sheet and bake for 1 hour until squash is knife tender. Set aside to cool.
      3. Using a fork, scrape cooked strands from squash. Set aside.
      4. Cut off tops of peppers to form bowls and then remove seeds. Set removed tops aside. Place peppers on a baking sheet lined with parchment paper.
      5. Heat remaining oil in a skillet over medium heat and fry the salami and green onions for a few minutes.
      6. Add the squash, Alfredo sauce, and Parmesan. Mix until heated, 3 to 4 minutes.
      7. Add 60 mL (¼ cup) cheddar. Mix and then spoon the spaghetti squash mixture into peppers. Sprinkle remaining cheddar on top of peppers. Bake for 10 minutes. Put tops back on and continue baking for 5 minutes.
      Tip

      If the peppers won’t stand up, cut a bit off the bottoms to stabilize them.