We will definitely do this one again. Prepare Peppers and Onions, but without the cheese topping and without baking. That is, just do the stove-top part and use that to top your spaghetti squash “noodles” when serving.

Ingredients

1 large spaghetti squash
1/2 recipe of Peppers and Onions (See Note Above.)
olive oil
butter
salt and pepper
grated cheese & Sriracha sauce for garnish

Directions

Prepare Peppers and Onions. You can do this in advance, if you like. Just heat thoroughly before serving.

Preheat oven to 400F. Cover a baking sheet with foil or with parchment paper to make clean-up easier.

Slice squash in half lengthwise; remove seeds and discard. Rub squash inside and out with olive oil. Sprinkle flesh with salt. Place squash cut side down on baking sheet and roast for 45-60 minutes or until tender.

Allow to cool a bit; or handle with tongs. Use fork to break apart and shred the flesh. Discard the shells. Stir a tablespoon of butter into the peppers and onions until melted and completely blended into the veggies. Serve squash “noodles” in bowls, topped with peppers and onions, and garnished with a splash of Sriracha sauce and bit of grated cheese.