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Roasted Pepper and Spaghetti Squash Ketchup

5 from 1 vote


  • 1 Small spaghetti squash sliced in half with seeds scooped out
  • 1 Teaspoon Ghee or Coconut Oil
  • 1/2 lbs. Roasted Red Peppers
  • 1 Tablespoon Red Wine Vinegar
  • Himalayan Sea Salt and Pepper to taste


  • Preheat oven to 400 degrees. Coat squash in ghee or coconut oil, salt and pepper. Bake for up to 1 hour or until the squash can easily be pierced with a pairing knife. Remove from the oven to cool. Scrape out flesh with a fork.
  • Add vinegar, peppers, and squash flesh to food processor and blend until a chunky tapenade forms. Season with salt and pepper.
  • Transfer to a Vitamix and blend to a smooth ketchup-like consistency.
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