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A plate of the spaghetti topped with bruschetta and shrimp and served with wine.

Spaghetti Squash with Tomato Bruschetta and Shrimp

These lovable veggie noodles get a boost with tangy tomato bruschetta and juicy shrimp. This easy weeknight meal is one that the whole family is going to love.

INGREDIENTS

DIRECTIONS

  1. Preheat oven to 400F and line a large baking sheet with parchment paper or foil.
  2. Carefully halve spaghetti squash lengthwise using a sharp knife. Use a spoon or an ice cream scooper to scrape out and discard the seeds and most of the stringy parts.
  3. Brush the interior with oil and sprinkle with a little salt. Place cut-side down on baking sheet. Roast for 45 minutes, or until a knife easily pierces the skin and flesh.
  4. Meanwhile, heat oil in a large sauté pan. Cook shrimp until they become pink, about 3-5 minutes, depending on their size. Add bruschetta and cook until warmed through, about 2 minutes.
  5. Remove squash from oven Use a fork to scoop out spaghetti squash into fine noodle-like strings and add to the shrimp mixture. Toss well and serve.

Spaghetti Squash with Tomato Bruschetta and Shrimp

These lovable veggie noodles get a boost with tangy tomato bruschetta and juicy shrimp. This easy weeknight meal is one that the whole family is going to love.