Stuffed Spaghetti Squash with Brussels Sprouts and Red Pepper Sauce
2 Small Spaghetti Squash or one large, sliced in half length wise seeds scooped out
2 Olive oil or Safflower oil
Salt and Pepper
1lbs Sweet Peppers
¼ Cup Red Wine Vinegar
1 Lemon, juiced
1/2 Sweet Onion, small dice
8 oz Raw Goat manchengo Cheese, grated
1 Tsp Unsalted Organic Butter
3 Cups Brussels Sprouts, cleaned and quartered
Pre-heat broiler. Coat Squash in oil, season with salt and pepper. Place cut side up on baking sheet and roast until soft on the oven’s bottom shelf (45 minutes).
On a sheet tray broil peppers on the highest oven rack until they blister. Flip and broil 5 minutes more. Remove stems and seeds. Emulsify peppers in blender with lemon juice, sea salt, pepper, and red wine vinegar. Stir in onions.
Lower oven to 375. In a skillet melt butter and saute Brussels Sprouts until caramelized and soft over a medium heat.
Remove cooked squash from the oven and scoop out flesh with a fork, save skins for serving.
Combine sprouts, squash, and cheese and fill the squash skins. Top with sauce and more grated cheese. Reheat on an oven safe platter at 250 degrees until cheese melts.