Here is my twist on a favorite I picked up in Italy.
Spaghetti al Peperoncini
I try not to eat pasta too much and recently discovered the joy of Spaghetti Squash.
1 squash will make enough for a large family or several meals for a small one so I freeze half after I cook it.
1/2 of a Spaghetti Squash
5 tbs extra virgin olive oil
1 tbs dry red chilli peppers (like the ones you put on pizza)
2 tsp of minced garlic
Bake the spaghetti squash. Here is a great article on how to prep and bake the squash. I cut mine in half, scrap out the seeds and bake at 375 until I can stick a fork in it. Once you have it cooked and “noodles” created, by scrapping it up with a fork, put it to the side. Saute the olive oil and garlic, adding in the chilli peppers. Once the garlic is golden brown toss in the “spaghetti” until coated. Enjoy!
Picture by Tammany