My fellow Columbus, Ohioans know how lucky we are to have access to exceptional restaurants. It’s a city booming with homegrown chefs who care about ingredients and originality in food. Cameron Mitchell restaurants have grown in Columbus and are now spreading around the country. Growing up my family would frequent Cap City Diner. My absolute favorite dish was the Romano Crusted Chicken with a side of angel hair pasta covered in the greatest creamy red sauce you’ve ever tasted. While my family still frequents this hot spot, especially because they are careful with food allergies, I am no longer able to order the pasta with creamy red sauce.
Living dairy and grain free, I usually choose to celebrate the beautiful foods that make me feel good. Embracing the positive keeps me from mourning life without cheese and bread. Occasionally though, I make a recipe that starts to satisfy that craving for dairy and pasta. While nothing tops the Romano Crusted Chicken with creamy red sauce, this is my clean eating version. It is warm, creamy, and connects me to my love of the fall season.
- 2 sweet peppers – red and yellow work nicely
- 10 oz of Butternut squash spirals – You can make these yourself but I just buy them prepackaged
- 6 tbsp avocado or grapeseed oil
- 2 tsp salt
- 1 tsp paprika
- 2 tbsp fresh squeezed lemon juice
- fresh parsley – optional
- sprinkle of red chili flakes – optional
Preheat your oven to 425 degrees F. Wash then rough chop the sweet peppers and place them in a glass baking dish. Drizzle with 4 tbsp oil and sprinkle with salt and paprika.
Bake for 25 – 30 minutes. Sometimes I broil for another 2-3 minutes to roast the peppers a touch more.
Set aside the peppers to cool and begin prepping the squash noodles.
Drizzle 2 tbsp oil in a medium sized pan. Set your burner to medium high. When the oil is hot add your butternut squash spirals. Immediately reduce to medium because the squash is tender. Toss for about 5 minutes stirring the veggies a few times so they don’t stick or burn. Sprinkle with a touch of salt and pepper. Remove from heat.
Your peppers should be cool enough now to work with. Pour the peppers into a blender making sure you include the oil and spices from the bottom of the pan this is where the flavor comes from! Add 2 tbsp of freshly squeezed lemon juice making sure to avoid the seeds. Blend until smooth.
Plate your squash noodles and spoon your desired amount of sauce over the squash. Sprinkle with chopped parsley for a fresh taste and red pepper flakes for a bit of a kick. This dish is good alone as a vegan option but we usually pair it with a protein.
Currently I’m following a Clean Keto plan to help my body heal from SIBO. I like to pair about a 1/2 cup of this dish with some roasted chicken thighs. Jonathan likes it sprinkled with sausage.
Left over sauce is also a treat! Jonathan likes to dip his fresh fries in the sauce and I pour it over left over chicken.
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Eat in good health and enjoy!