Southwestern Spaghetti Squash
Author: Anita
Prep time: 10 mins
Cook time: 1 hour
Total time: 1 hour 10 mins
Ingredients
  • 1 spaghetti squash
  • 1 14.5 oz can diced tomatoes
  • 1 tbsp McCormick Bruschetta oregano & basil seasoning
  • 2 tbsp olive oil
  • 1 tbsp cider vinegar
  • 2 tbsp diced hot green chiles (or to taste)
  • about 4 leaves of fresh basil
  • salt
  • pepper
  • ¼ cup shredded parmesan cheese
Instructions
  1. Preheat the oven to 375 degrees.
  2. Cut the spaghetti squash in half and scoop the seeds out.
  3. Put each half in a baking dish with a half cup of water (or both in 1 large dish). Lightly brush with olive oil and sprinkle with salt and pepper, cover and pop in the oven for 45 minutes.
  4. Meanwhile, take a medium bowl and blend together the tomatoes, 1 tablespoon of the McCormick Bruschetta seasoning, 2 tablespoons of olive oil, 1 tablespoon of cider vinegar, and 2 tablespoons of diced hot green chiles. Set aside.
  5. When the squash is done, take it out of the oven and let it cool for 5 minutes.
  6. Take a fork and use it to shred the meat of the squash into strands.
  7. Place the strands into a baking dish, then blend the squash strands and the bruschetta mixture together.
  8. Set aside 2 tablespoons of the grated Parmesan and blend the rest into the spaghetti bruschetta mixture. Spread it evenly in the baking dish and sprinkle the remaining 2 tablespoons Parmesan on top.
  9. Cover and bake for 20 minutes.
  10. Remove from the oven, serve and enjoy!
Recipe by Denver Green Chili at https://denvergreenchili.com/recipes/sides/vegetables/southwestern-spaghetti-squash/