Spaghetti Squash with Smoked Prosciutto and Spinach

INGREDIENTS

  • 3 lb (1.5 kg) spaghetti squash, halved lengthwise and seeded
  • 3 tbsp (45 mL) olive oil, divided
  • 1/2 tsp (2 mL) each salt and pepper, divided
  • 5 oz (150 g) baby spinach
  • 1 clove garlic, minced
  • 1/2 cup (125 mL) grated Parmesan cheese
  • 2 tbsp (30 mL) chopped fresh basil
  • 4 slices San Daniele® Smoked Prosciutto, torn

Directions

  • Preheat oven to 400˚F (200˚C). Drizzle squash halves with 2 tbsp (30 mL) olive oil and season with half each of the salt and pepper. Bake cut side down on parchment paper­–lined baking sheet for 40 to 45 minutes or until tender. Let cool slightly; using fork, scrape out strands of spaghetti squash.
  • Meanwhile, heat remaining oil in large skillet set over medium heat; cook spinach, garlic and remaining salt and pepper for about 2 minutes or until spinach starts to wilt.
  • Remove from heat; toss with spaghetti squash, cheese and basil. Divide between 2 plates. Top with strands of prosciutto.
  • Tip: Stir in 1 cup (250 mL) halved grape tomatoes if desired.

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Spend a little extra time on your lunch and make a Mortadella Melt! 😍

San Daniele® Mortadella is Canada’s #1 mortadella, with a delicious traditional taste! Fry your slices to a light crisp, while mustard and melted cheese add more layers of flavour to your new go-to lunch. 

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How are you celebrating today? Tag us in photos of your Canada Day long weekend charcuterie spreads with Mastro® and San Daniele® for a chance to be featured!
Perfect for summer weather, the delicate flavour of Canada's #1 Trusted Prosciutto brand, San Daniele®, pairs well with Mozzarella to create an Italian-inspired, Caprese sandwich. 

Tag a friend you'll make these with to bring on a picnic this summer 👇

Here's what you'll need for this elevated picnic sandwich:
- Ciabatta bread
- Prosciutto
- Summer tomatoes
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- Mozzarella
- Olive Oil

Get the full recipe in our bio.
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Only biting this Mastro® Genoa Salami and mozzarella sandwich is more satisfying than the cheese pull ❤️

Peppery, robust genoa salami pairs well with soft mozzarella - but will you pick hot or mild salami? Tell us in the comments 👇
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Follow Audrey's recipe at the link in our bio to make this stunning salad soon 🥗🤩
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Save this recipe to come back to to serve all summer long 🍈🥓

Here's Chef Kyle's recipe for this crudo plate:

- 100g of prosciutto
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- 1 tbsp extra virgin olive oil
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- 1/2 cup shaved pecorino or parmesan

Simply layer all the ingredients on a plate and serve with toasted sourdough or fresh focaccia!
Bite-sized appetizers are just what your long weekend celebrations need! 🎇 Colourful baby bell peppers, filled with a mix of blue cheese and Mastro® Genoa Salami, are a quick and delicious addition to the barbecue menu. We've got an easy recipe for you to follow at the link in our bio.

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