Spaghetti Squash is such a fun vegetable. It is a great way to lower carbohydrate intake, increase vegetables and a good substitute for pasta. Just like pasta, many great toppings can be added to make a great meal.
The Good in this? If you have Celiac’s Disease, spaghetti squash is an affordable gluten free option. This can also be beneficial for those with diabetes working to manage blood sugars.
***To cook spaghetti squash: Slice squash in half and drizzle inside with olive oil, salt, and pepper. Place slice side down on parchment paper and bake for 45 minutes.
Bruschetta Stuffed Spaghetti Squash
1 spaghetti squash, roasted
1 c fresh basil, chopped
1 c diced tomato
2 T olive oil
1 t salt
1 t pepper
1 c cooked chicken
1 cup arugula
2/3 c mozzarella cheese
Prepare bruschetta by combining bail, tomato, olive oil, salt and pepper. Set aside. Using a fork, remove the insides of the spaghetti squash by scraping it. Place each half in separate bowls.
Vegetarian option: Combine squash, 1/2 cup bruschetta, arugula. Return filling to squash bowl and top with 1/3 c of cheese
Chicken Option: Combine squash, 1/2 cup bruschetta, chicken. Return filling to squash bowl and top with 1/3 c of cheese.
Bake both for about 10 minutes at 400ºF until cheese is melted and bubbly. You can also put squash under the broiler for a few minutes, if desired. Drizzle finished product with balsamic glaze.
Serving size is 1/2 of squash.
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