Spaghetti Squash Quick Meal

Another savoury dish that is quick, easy, and healthy based on this recipe. I changed it according to what freshest ingredients I had on hand and to taste. It is almost like a salad best served at room temperature. You can keep the leftovers in the fridge and heat up later but I find that it was not as well-received in the family as when it was first served.

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Ingredients:

  • Spaghetti squash – roasted cut side down with a bit of oil (bake at approx. 30 minutes of until done)
  • bacon bits (to add some crunch and savoury taste)
  • sliced olives
  • tomato wedges – cherry or grape tomatoes
  • grated cheese (I used French Gruyère)
  • olive oil – the good kind you would use in salads
  1. Roast the spaghetti squash in the oven, cut side down.
  2. Scoop out the spaghetti squash flesh using a big spoon but keeping the long strands to resemble “spaghetti noodles”.
  3. Add the bacon bits, sliced black olive, fresh tomatoes and grated cheese.
  4. Drizzle with olive oil.

Best served at room temperature.

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