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

• 1 large spaghetti squash
• 1 (9.88-ounce) jar DeLallo Imported Italian Tomato Bruschetta
• 1 pound large raw shrimp, peeled and deveined
• 1 bunch fresh chives, chopped

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.