Ridiculously Easy Bruschetta Spaghetti Squash

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   1.

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   Preheat oven to 375 degrees F. Wash and dry the outside of the spaghetti squash, then cut in half lengthwise.

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   Completely remove seeds and their strings and discard.

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   2.

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   Into a 9x13 glass baking dish, add water so it comes up the sides about 1/2 to 1.

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   Place squash, cut side down, into water and bake for about 3540 minutes or until the meat is fork tender.

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   Allow to cool to the touch.

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   3.

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   Once squash is cool enough to handle, scrape out meat with a fork so that it forms spaghetti strands and add to a large nonstick skillet.

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    4.

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    Turn heat on to medium and add the bruschetta sauce.

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    Cook until just warmed through, stirring occasionally and being careful not to break up your spaghetti strands.

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    Once hot, plate and serve with sprinklings of Parmesan or Pecorino cheese.

* Per serving · 4 servings · Values may vary.

No additional tips available.