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Roasted Red Pepper Spaghetti Squash

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Prep Time 10 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 40 minutes
Servings 4

Ingredients
  

  • 1 Large Spaghetti Squash
  • 1 Roasted Red Pepper The ones in the jar are fine for the sake of time
  • 1 cup Brazil nuts
  • 1-2 cups Mushrooms (any kind)
  • 1/2 Of a Sweet or Yellow Onion
  • 1 1/2 cups Spring Water (If alkaline)
  • 1 Tbsp Sweet Basil
  • 1 tsp Onion Powder
  • 1 tsp Cayenne Pepper (optional)
  • TT Salt and Pepper

Instructions
 

  • Preheat oven for 400°F.
  • Cut spaghetti squash in half (long way) and remove the seeds.
  • Brush the insides with a small amount of avocado oil and sprinkle salt and pepper. Do the same with the onion
  • Place them open side down on a baking sheet along with onion and bake for 45 minutes until spaghetti squash noodles easily pull apart. Take the onion out halfway through or until it is roasted and translucent.
  • While squash is cooking is blend roasted pepper, Brazil nuts, water adn spices until smooth. Set aside.
  • Saute' mushrooms in a skillet and add sauce to skillet and simmer for 10 minutes.
  • When squash is almost done, remove from oven and fork out all squash
  • Add squash to sauce and simmer for 5 more minutes
  • Garnish with more basil.