Spaghetti Squash With Roasted Red Peppers, Pine Nuts and Spicy Garlic Oil

Preheat the oven to 375 degrees (F). Place the squash, cut side down on a greased cookie sheet. Bake for 30-45 minutes or until the squash pulls apart easily with a fork. Let cool 5-10 minutes before proceeding.

In a small saucepan, combine the olive oil, garlic and red pepper flakes. Cook on medium low until the garlic is crispy, but not too browned (brown garlic equals burnt garlic). Remove from heat and set aside.

Remove the squash from the shells and place in a large bowl. Add the spicy garlic oil, roasted red peppers, pine nuts and basil. Toss to combine and serve.