Spaghetti Squash with Fall Peppers

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Spice Profile: basil, black garlic, marjoram, oregano, rosemary, sage, thyme, tomato powder, urfa biber chiles

Carefully cut in half lengthwise one medium spaghetti squash. Scoop out the seeds and the center pith. Coat the cut sides with a little olive oil and place face down on a parchment-lined baking sheet. Poke a few fork marks in the skin side. Bake in a 400 degree oven for 40-45 minutes. Meanwhile, chop up a bunch of sweet peppers, and perhaps a spicy one or two, one onion, one clove of garlic, and 4-5 Roma tomatoes. Sauté the onion until translucent, add the peppers and continue sauteing, stirring occasionally, 10 minutes or so, until peppers are nice and cooked. Add the spice, (2 tsp Stock+Spice Spaghetti Squash Seasoning), garlic, tomatoes, and 1 tsp salt. Sauté for only a few minutes more, then stir in 2 TBS olive oil, and remove from heat. When the squash is cooked pull it from oven and let it cool for a couple of minutes. Use a fork to gently fluff out the strings of spaghetti. Place on a plate and top with a ton of the pepper mixture. Add salt to taste and feast!