About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →4 servings
Red and yellow bell peppers contain some excess fructose that a low fructose diet limits in larger servings; the small amount used here (about a third of a cup or less per serving) keeps the fructose load low, so it is likely Low Fructose. If you prefer to always avoid red bell pepper, please tap it and change its rating to Red.
Preheat the oven to 400°F (205°C). Place the squash halves cut-side up on a large baking sheet. Brush the cut surfaces and cavities with the olive oil, then season with 1/4 tsp salt and 1/4 tsp black pepper.
Roast the squash cut-side down for 30–35 minutes, until the flesh is fork-tender and the edges are lightly caramelized. Remove from the oven and flip cut-side up to hold the filling.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
(16k)
