Ridiculously Easy Bruschetta Spaghetti Squash
Spaghetti squash is a great low-carb alternative to traditional pasta, and it's packed with vitamins and minerals!
This is vegan and gluten free recipe. Dish can be prepared in 60 minutes. Even a beginner can handle preparing this dish. Number of ingredients: 9.
Ingredients
- 4 cup Spaghetti squash
- 1 cup Tomatoes
- 2 tablespoon Fresh basil
- 2 clove Garlic
- 2 tablespoon Olive oil
- 1 tablespoon Balsamic vinegar
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 4 tablespoon Parmesan cheese
Instructions
- Preheat the oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise and remove the seeds.
- Place the squash halves on a baking sheet, cut side down. Bake for 30-40 minutes, or until the squash is tender and easily pierced with a fork.
- While the squash is baking, prepare the bruschetta topping. In a bowl, combine diced tomatoes, chopped fresh basil, minced garlic, olive oil, balsamic vinegar, salt, and black pepper.
- Once the squash is cooked, use a fork to scrape the flesh into spaghetti-like strands. Place the spaghetti squash strands in a large bowl.
- Pour the bruschetta topping over the spaghetti squash and toss to combine.
- Serve the Ridiculously Easy Bruschetta Spaghetti Squash with a sprinkle of Parmesan cheese on top.
- Enjoy!
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 250kcal
- % Daily Value *
- Total Fat 12g19%
- Total Carbohydrate 30g10%
- Sugars 8g
- Protein 8g16%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.