Spaghetti Squash Recipe

Posted on

This Recipe came from a Salad recipe that I made up on the fly. I just love the Trader Joe's Bruschetta Sauce so much, I had to find other ways to use it!
For the salad: use sauce as dressing, salad, avocados, almonds and any kind of meat. I could eat this 8 times a week!
If you are trying to live Paleo, skip the cheese!  Both recipes are good to try!

Here is what you need:
(1)    Spaghetti squash
(1)    Container of Trader Joe’s Fresh Bruschetta mix
(1)    Cup of sliced almonds
(1)    Cup of shredded Parmesan cheese.
Italian spices (you can sub whatever you like here)
Olive oil
Salt and pepper to taste

First, start by cutting your Spaghetti squash in half. Brush, drizzle or sprinkle your olive oil onto both of the insides of your squash and then sprinkle your spices and a little bit of salt and pepper.
Set your oven to 375 and let your squash cook until you can easily poke it with a fork.
Once your spaghetti squash is tender, take out of the oven and shred the “noodles” with a fork. I do this over a pot. The less to clean up the better!  I also use an oven mitt to hold each half cause they will be hot!

Once the squash is completely shredded simply dump the bruschetta mix into the pot, heat a little longer, and then serve on a plate. Top it off with almonds and Parmesan cheese, and you are finished. Easy healthy meal!
Happy Monday!

Post a Comment