Wednesday, November 19, 2014

ridiculously easy bruschetta spaghetti squash...


My husband and I cannot get enough of this dish.

Actually, we can't get enough of the autumnal squashes right now! Obsessed with them! Bring on the acorn, spaghetti, butternut and delicatata squashes!! Bring them all to me! Any who...this dish is so good and so easy that we honestly eat it about once a week. It's in our repertoire of "meatless" meals, so when we're trying to eat a bit healthier or need a quick(ish) dish, this one is a go-to. Actually to be honest, we've even fried a couple of eggs and topped the whole thing with them a few times, for that extra protein boost. SO good!

I personally love making this so often because 1. it literally uses 3 stinkin' ingredients, 2. if I know the upcoming week is going to be a busy one, I'll roast the squash days ahead and make this dish even easier for those late nights when we "need food quick!" and 3. it really is pretty good for you, pretty cheap to make AND makes a whole lotta food. 

Plus, it's grain, gluten and dairy (if you take out the cheese) free and can be easily made paleo for those of you needing that. 


RIDICULOUSLY EASY BRUSCHETTA SPAGHETTI SQUASH
Serves 4
For printable recipe, click here

  • 1 medium to medium-large spaghetti squash
  • 1 (14.5oz) container fresh bruschetta sauce (I got mine from Trader Joe's, next to the fresh salsas)
  • grated pecorino or parmesan cheese, to taste (use dairy free for vegan or paleo)


1. Preheat oven to 375°F. Wash and dry the outside of the spaghetti squash, then cut in half length wise. Completely remove seeds and their strings and discard. 

2. Into a 9x13" glass baking dish, add water so it comes up the sides about 1/2-1". Place squash, cut side down, into water and bake for about 35-40 minutes or until the meat is fork tender. Allow to cool to the touch.

3. Once squash is cool enough to handle, scrape out meat with a fork so that it forms "spaghetti" strands and add to a large nonstick skillet.

4. Turn heat on to medium and add the bruschetta sauce. Cook until just warmed through, stirring occasionally and being careful not to break up your spaghetti strands. Once squash and bruschetta is hot, plate and serve with sprinklings of parmesan or pecorino cheese. 



Easy, healthy, yummy...seriously, what's not to love?



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