RecipesRECIPES

Spaghetti Squash

By Tammy Dykzeul

Prep Time: 10 minutes / Cook Time: 60 minutes / Yields: 4 burritos

California Sun Dry

Ingredients

1 spaghetti squash, cut in half lengthwise, seeds removed
1 ½ tbsp Sun-Dried Tomato Garlic
12 oz tomato and basil pasta sauce
8 oz canned chickpeas, thoroughly drained and rinsed
½ cup Julienne Cut Sun-Dried Tomatoes, divided
3 tbsp goat cheese, divided
Ground black pepper, to taste
Cooking spray or olive oil

OPTIONAL
Add ½ lb sausage or turkey meat
Top with ½ cup toasted pine nuts or toasted sliced almonds

Instructions

Step 1
Heat oven to 350 degrees. Lightly coat a baking sheet with cooking spray.

Step 2
Place the two squash halves cut-side down on the baking sheet. Bake for 40 minutes or until squash is tender, but crunchy. Remove from the oven and cool.

Step 3
If adding sausage or turkey, heat a medium to large fry pan and add meat. Cook until no longer pink. Continue the recipe below.

Step 4
If not adding meat, in a medium to large fry pan combine pasta sauce and sun-dried tomato garlic. Cook over medium heat for 10 minutes. Add the chickpeas and pepper to taste, and meat if you are using it. Cook for an additional 5 minutes and remove from heat.

Step 5
Shred the squash using a fork. Scoop the shredded squash into the frying pan and gently mix into the prepared sauce. Keep the empty squash halves face up on the baking sheet.

Step 6
Divide the squash and sauce mixture to the squash rings. Sprinkle each half with ¼ cup of julienne cut sun-dried tomatoes and goat cheese. Place halves back into the heated oven until the cheese starts to melt. Remove from the oven and top with toasted pine nuts or almonds if desired.

PRODUCT USED

Julienne Cut Sun-Dried Tomatoes

A delicious ingredient for all of your favourite 
recipes and a natural snack

California Sun Dry

PRODUCT USED

Garlic with Spices

A delicious ingredient for all of your favourite 
recipes and a natural snack

California Sun Dry
California Sun Dry

RECIPES YOU MAY ENJOY

Get Inspired @californiasundry

Recipes

Spaghetti Squash

By Tammy Dykzeul

Prep Time: 10 minutes / Cook Time: 60 minutes / Yields: 4 burritos

California Sun Dry

Ingredients

1 spaghetti squash, cut in half lengthwise, seeds removed
1 ½ tbsp Sun-Dried Tomato Garlic
12 oz tomato and basil pasta sauce
8 oz canned chickpeas, thoroughly drained and rinsed
½ cup Julienne Cut Sun-Dried Tomatoes, divided
3 tbsp goat cheese, divided
Ground black pepper, to taste
Cooking spray or olive oil

OPTIONAL
Add ½ lb sausage or turkey meat
Top with ½ cup toasted pine nuts or toasted sliced almonds

Instructions

Step 1
Heat oven to 350 degrees. Lightly coat a baking sheet with cooking spray.

Step 2
Place the two squash halves cut-side down on the baking sheet. Bake for 40 minutes or until squash is tender, but crunchy. Remove from the oven and cool.

Step 3
If adding sausage or turkey, heat a medium to large fry pan and add meat. Cook until no longer pink. Continue the recipe below.

Step 4
If not adding meat, in a medium to large fry pan combine pasta sauce and sun-dried tomato garlic. Cook over medium heat for 10 minutes. Add the chickpeas and pepper to taste, and meat if you are using it. Cook for an additional 5 minutes and remove from heat.

Step 5
Shred the squash using a fork. Scoop the shredded squash into the frying pan and gently mix into the prepared sauce. Keep the empty squash halves face up on the baking sheet.

Step 6
Divide the squash and sauce mixture to the squash rings. Sprinkle each half with ¼ cup of julienne cut sun-dried tomatoes and goat cheese. Place halves back into the heated oven until the cheese starts to melt. Remove from the oven and top with toasted pine nuts or almonds if desired.

0
    0
    Your Cart
    Your cart is empty