Brunswick® Spicy Seafood Squash Toss
Tantalize your taste buds with this innovative and healthy recipe. Kids will love it!
Ingredients
- 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
Directions
- 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.