Spaghetti squash-stuffed peppers Recipe

Name: Spaghetti squash-stuffed peppers
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Ingredients: 1 medium-sized spaghetti squash; 30 mL (2 tbsp.) olive oil; To taste, salt and pepper; 4 sweet peppers of different colours; 1 bag (175 g) Genoa salami, diced; 2 green onions; 1 jar (410 mL) Alfredo sauce; 80 mL (1/3 cup) grated Parmesan (optional); 175 mL (¾ cup) grated cheddar

Ingredients

1 medium-sized spaghetti squash
30 mL (2 tbsp.) olive oil
To taste, salt and pepper
4 sweet peppers of different colours
1 bag (175 g) Genoa salami, diced
2 green onions
1 jar (410 mL) Alfredo sauce
80 mL (1/3 cup) grated Parmesan (optional)
175 mL (¾ cup) grated cheddar

PREP TIME 15m	COOK TIME 25m	TOTAL TIME 40m
YIELD 4 servings

Instructions

Place rack in the middle of the oven.
Preheat the oven to 190°C (375°F).
Line a baking sheet with parchment paper.
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.
Using a fork, scrape cooked strands from squash.
Set aside.
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.
Heat remaining oil in a skillet over medium heat and fry the salami and green onions for a few minutes.
Add the squash, Alfredo sauce, and Parmesan.
Mix until heated, 3 to 4 minutes.
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.