Red peppers (feel free to char under the broiler before hand for extra flavor!)
⅓ cup Parmesan cheese, shredded
Directions:
Step 1 (the squash)
Preheat oven to 425 degrees.
Scrape out/discard seeds from squash
Drizzle inside with oil, salt and pepper.
Place cut-side down on a baking sheet and roast 25-30 minutes, flipping halfway through.
Step 2 (the sauce)
Sauté onions, peppers and garlic in large sauce pot until starting to brown (about 2 min). Add salt and pepper.
Reduce to heat and cook 8 more minutes, or until onions caramelize, stirring occasionally.
Add butter. When melted add tomatoes.
Add milk and bring to an active simmer. Simmer 5-6 minutes, stirring occasionally.
Blend with immersion blender to make “alfredo” sauce. If too runny, allow sauce to reduce before serving. If too thick, add more liquid.
Step 3 (combine)
Once squash is done, allow to cool until you can hold. Separate squash strands from peel with a fork. (Pro tip: We like to leave the squash in the shell and serve all together for a festive presentation!)
Top with sauce, freshly grated parmesan and pistachios!