Spaghetti Squash with Salsa
Spaghetti Squash with Salsa is a fabulous Tex-Mex side dish and way to serve spaghetti squash. This recipe uses a homemade salsa (more like pico de gallo) and is absolutely mouthwatering. It's also filling enough to use for Meatless Mondays. Adding Tex-Mex heat to spaghetti squash is mouthwatering and irresistible. Healthy, low calorie, gluten free, vegan.
Equipment
- 1 roaster pan to bake spaghetti squash
- 1 sharp knife to cut spaghetti squash in half after baking
- 1 large skillet
- 1 wooden spoon
- measuring spoons
- 1 fork
Ingredients
- 1 spaghetti squash baked
- 2 cups pico de gallo or very chunky salsa
- 1 tsp. Salt and pepper to taste
- 2-3 tbsp. olive oil
Instructions
- Bake spaghetti squash in an oven about 45 minutes to an hour at 350.
- Allow to cool on your counter or stove top for about 15 minutes.
- Cut squash in half.
- Remove seeds and discard.
- Using a fork, scrape all the strands of the spaghetti squash out of the shells.
- Place a cast-iron skillet or other large skillet over low to medium heat; heat olive oil.
- Add spaghetti squash and stir to heat through.
- Sprinkle with salt and pepper.
- Add pico de gallo and stir well to combine.
- Heat squash until the pico de gallo is heated through.
Notes
NOTE: If you make spaghetti squash ahead of time and refrigerate it, the squash may take 10 minutes or so to heat up thoroughly.
NOTE: See my recipe for Homemade Pico de Gallo and follow the directions for it. That recipe provides about 5 cups of salsa/pico de gallo.
NOTE: This recipe is better with Pico de Gallo rather than salsa.
Recipe inspired from Charles and Kimberly's Recipes.
© Can’t Stay Out of the Kitchen
[nutrition-label]Nutrition
Calories: 124kcalCarbohydrates: 23gProtein: 1gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 880mgPotassium: 174mgFiber: 2gSugar: 12gVitamin A: 548IUVitamin C: 8mgCalcium: 37mgIron: 1mg
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