Flatbread with Spaghetti Squash, Roasted Onions and Blue Cheese
Serving Size / Yield
- 1 Stonefire naan
- 3/4 sm. spaghetti squash
- 1 med. red onion, peeled and quartered
- 1/4 C. blue cheese crumbles
- 1/3 C. roasted red pepper hummus (or spicy aioli)
In a 350 degree oven, roast the half of a spaghetti squash and the quartered red onion for 45 minutes or until tender. The onions may finish cooking and caramelizing before the squash; watch the onion around the 30 minute mark.
Remove the squash and onion from the oven. When cool enough to handle, shred the spaghetti squash and set into a bowl.
Warm the naan in the microwave for 10-20 seconds and allow to cool for about a minute.
Spread the hummus on the warm naan and top with the spaghetti squash. Top with the roasted onion and crumbled blue cheese. Serve warm.
This recipe was sponsored by Stonefire Flatbreads.