I had a boat load of Spaghetti Squash to eat up, and an open jar of Roasted Red Peppers so this was the tasty result adapted from a recipe I saw online a couple weeks ago.  It would be delish on chicken, prawns, etc.

  • tsp of butter
  • 1 lg garlic clove, minced
  • pinch of Epicure’s Cinco Pepper Blend
  • 1/4 cup of cream (or coconut milk)
  • 1/4 cup of chicken bouillon
  • 1 Tbsp Olive oil
  • 2 Roasted Red Peppers, chopped finely
  • pinch of Epicure’s Pesto Mix
  • 1 Tbsp Shredded Parmesan (optional)

Melt butter, cook your garlic and add your Cinco Pepper.   Add cream, bouillon, olive oil, simmer and reduce slightly.  Add your Red Peppers & Pesto and heat through.  Blend if you want a smooth creamy sauce for seafood or leave chunky and pour over Spaghetti Squash.

Sorry, no photo, my 15yo dived into the bowl so fast I couldn’t get a photo taken before he ate most of it.