A very easy, popular, and nutritious dish – it’s also Paleo if you leave out the Parmesan cheese. Basically, I just took my recipe for Southwestern Bruschetta and blended it in with a baked spaghetti squash. The proportions worked out perfectly: 1 recipe of Southwestern Bruschetta (plus extra green chiles) is exactly right for 1 whole spaghetti squash. I usually make half at a time; both the remaining bruschetta sauce and the half spaghetti squash keep well in the fridge. Everybody loves this.
I also turned this into a meal – just add seasoned ground beef and it becomes a main dish casserole.
Want a video to walk you through the recipe? I just made my first cooking video (for this dish) and you can watch it here. It’s still rough around the edges, but I’ll be polishing it up shortly.
- 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
- Preheat the oven to 375 degrees.
- Cut the spaghetti squash in half and scoop the seeds out.
- 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.
- 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.
- When the squash is done, take it out of the oven and let it cool for 5 minutes.
- Take a fork and use it to shred the meat of the squash into strands.
- Place the strands into a baking dish, then blend the squash strands and the bruschetta mixture together.
- 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.
- Cover and bake for 20 minutes.
- Remove from the oven, serve and enjoy!
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