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Rainbow Pepper Spaghetti Squash

This Rainbow Pepper Spaghetti Squash is quick and easy, and is gluten free and vegan. With all that going for it, it's still very colorful and hardly lacking in flavor. To make it extra fun, serve it in the hollowed out squash halves!
Prep Time1 hour
Cook Time15 minutes
Total Time1 hour 15 minutes
Course: Dinner
Cuisine: Entree
Servings: 2
Calories: 319kcal
Author: My Dairy-Free Gluten-Free Life

Ingredients

  • 1 small to medium spaghetti squash
  • 1 clove garlic minced
  • 1/2 each of a small green orange, red and yellow bell pepper (or any combination you have on hand), chopped
  • 2 tablespoons olive oil
  • 1 teaspoon cumin
  • 1/2 teaspoon chili powder
  • juice of half a lime 1-2 tablespoons
  • 2 tablespoons water

Instructions

  • Cook squash in microwave or roast at 375 degrees for about an hour. When cool enough to handle scoop out seeds and transfer "spaghetti" into a mixing bowl.
  • Heat oil in a medium skillet
  • Add garlic, peppers, cumin, chili powder and cook for about 5 minutes
  • Add lime juice and water and simmer for a few more minutes until peppers are tender-crisp.
  • Add pepper mixture to squash and mix

Notes

Nutritional values are based on one serving

Nutrition

Calories: 319kcal | Carbohydrates: 42g | Protein: 4g | Fat: 17g | Saturated Fat: 2g | Sodium: 98mg | Potassium: 790mg | Fiber: 9g | Sugar: 18g | Vitamin A: 4455IU | Vitamin C: 164.8mg | Calcium: 129mg | Iron: 2.7mg