Ingredients

  • 1 medium-sized spaghetti squash
  • 2 portobello mushrooms, sliced
  • 2 cups tomato sauce (homemade or store-bought)
  • 2 tablespoons Ghost Pepper Troubadours hot sauce
  • 1 onion, finely chopped
  • 3 cloves garlic, minced
  • 1 bell pepper, thinly sliced
  • 1 zucchini, julienned
  • 1 cup cherry tomatoes, halved
  • 2 tablespoons olive oil
  • Salt and pepper to taste
  • Fresh basil leaves for garnish

Steps & Instructions

  • 1
    1. Preheat your oven to 375°F (190°C).
  • 2
    2. Cut the spaghetti squash in half lengthwise, remove seeds, and place it cut-side down on a baking sheet. Roast for 40-45 minutes or until fork-tender. Once done, use a fork to scrape the squash into spaghetti-like strands.
  • 3
    3. In a large skillet, heat olive oil over medium heat. Add onions and garlic, sauté until softened.
  • 4
    4. Add portobello mushrooms and cook until they release their moisture and become golden brown.
  • 5
    5. Stir in bell peppers, zucchini, and cherry tomatoes. Cook for an additional 3-5 minutes until vegetables are tender yet still vibrant.
  • 6
    6. Pour in the tomato sauce and Ghost Pepper Troubadours hot sauce. Adjust the spice level to your liking.
  • 7
    7. Season with salt and pepper, allowing the flavors to meld. Simmer for 10-15 minutes.
  • 8
    8. Mix in the spaghetti squash strands, ensuring they are well-coated with the sauce.
  • 9
    9. Serve the Spaghetti Squash Primavera in bowls, garnishing with fresh basil leaves for a burst of flavor.

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