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Spaghetti Squash Pitas #Ragu

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“Ragú® Recipe Contest Entry. Spaghetti squash, shrimp and pineapple tucked cozily in a pita pocket topped with arugula and gjestost.”
READY IN:
1hr 15mins
SERVES:
6
YIELD:
6 mini pita pockets
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 350 degrees.
  2. Cut squash in half and scrape out the seeds. Sprinkle 1 teaspoon olive oil and salt in each half. Cover with foil and bake for one hour until the squash pulls away easily from the sides.
  3. Chop shrimp and fresh pineapple and mix together.
  4. Pull squash out of the shell and place in a micro safe bowl. Add 1 and 3/4 cups pasta sauce to the squash and heat through in the microwave.
  5. Stuff pockets half way with squash, then spoon shrimp and pineapple mixture on top of it. next add the arugula. Drizzle more sauce over the arugula, and then grate gjostost goat cheese to finish.

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