1 (3 cups) medium spaghetti squash
1 tbsp / 15 mL olive oil
1 tsp garlic, minced
1 medium yellow bell pepper, cut into 1/2” / 1.5 cm squares
1 medium red bell pepper, cut into 1/2” / 1.5 cm squares
1 medium zucchini, in 1/2” / 1.5 cm thick slices
1/4 tsp hot red pepper flakes
1 tsp chili powder - adjust to taste
1/4 tsp ground pepper
1/3 cup / 75 mL evaporated milk, 2% or skim
2 cans BRUNSWICK® SEAFOOD SNACKS – HOT SAUCE
Preparation Time: 10 Minutes
Cook Time: 20 Minutes
Time to Table: 30 Minutes
Wash outside of squash and puncture with a sharp knife in several spots. Place on a microwaveable plate and cook on high power until soft to the touch (about 20 minutes at 700W).
While squash is cooking, heat oil in large pot. Add garlic and sauté for about 1 minute.
Add vegetables and seasonings. Sauté until vegetables are tender-crisp, about 3 minutes.
Add milk and simmer until liquid is reduced by 1/3.
Carefully cut open the hot squash along its length.
Use a fork to remove the squash strands. Add to the vegetable mixture. Stir.
Next add BRUNSWICK® SEAFOOD SNACKS, tossing gently. Cover and heat through, about 3 minutes. Serve immediately.
Tip: As an alternative to step #1, cut raw squash in half along the length, and place halves on baking tray. Bake in a preheated oven (350 F) for about 40 minutes.